Choc Chip and Walnut Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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
all recipes of this author
Ingredients
for
24
- 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
Preparation steps
1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla and chocolate chips, until just combined.
4.
Mix together the walnuts and brown sugar.
5.
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.
6.
For the chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.
7.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth.
8.
Spread over the cakes and leave to set. Place a walnut half on top of each muffin.
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