Choc Chip and Walnut Muffins

Name: Choc Chip and Walnut Muffins
Total time: 55 min
Yield: 24
Ingredients: 0.5 cup butter; 0.5 cup superfine caster sugar; 2 eggs (beaten); 1 cup self-rising flour (sifted); 1 teaspoon vanilla extract; 0.5 cup Chocolate chip; 0.5 cup chopped Walnut; 2 tablespoons light brown sugar; 3.5 ounces plain Dark chocolate (70% cocoa solids); 0.667 cup unsalted butter; 1.5 cups powdered sugar; 24 Walnut half

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

223

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	223 kcal	(11 %)
Protein	2.2 g	(2 %)
Fat	14.94 g	(13 %)
Carbohydrates	21.07 g	(14 %)
Sugar added	12.25 g	(49 %)
Roughage	0.31 g	(1 %)

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Vitamin A	89.68 mg	(11,210 %)
Vitamin D	0.17 μg	(1 %)
Vitamin E	0.71 mg	(6 %)
Vitamin B₁	0.04 mg	(4 %)
Vitamin B₂	0.06 mg	(5 %)
Niacin	0.53 mg	(4 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	14.34 μg	(5 %)
Pantothenic acid	0.06 mg	(1 %)
Biotin	0.05 μg	(0 %)
Vitamin B₁₂	0.13 μg	(4 %)
Vitamin C	0.04 mg	(0 %)
Potassium	52.94 mg	(1 %)
Calcium	28.96 mg	(3 %)
Magnesium	14.75 mg	(5 %)
Iron	0.98 mg	(7 %)
Iodine	5 μg	(3 %)
Zinc	0.24 mg	(3 %)
Saturated fatty acids	7.57 g
Cholesterol	38.46 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

muffins

For the muffins: ½ cup
butter; ½ cup
superfine caster sugar; 2
eggs (beaten); 1 cup
self-rising flour (sifted); 1 teaspoon
vanilla extract; ½ cup
Chocolate chip; ½ cup
chopped Walnut; 2 tablespoons
light brown sugar

For the chocolate icing: 3 ½ ounces
plain Dark chocolate (70% cocoa solids); ⅔ cup
unsalted butter; 1 ½ cups
powdered sugar

To decorate: 24
Walnut half

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Preparation steps

For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 mini muffin tins.

Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.

Sift in the flour and fold in gently with the vanilla and chocolate chips, until just combined.

Mix together the walnuts and brown sugar.

Spoon into the tins and sprinkle with the walnut mixture. Bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.

Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth.

Spread over the cakes and leave to set. Place a walnut half on top of each muffin.