Choc Chip Muffins with Crumble Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
422
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 kcal | (20 %) | ||
| Protein | 6.95 g | (7 %) | ||
| Fat | 22.55 g | (19 %) | ||
| Carbohydrates | 53.08 g | (35 %) | ||
| Sugar added | 14.2 g | (57 %) | ||
| Roughage | 1.09 g | (4 %) |
more nutritional values
| Vitamin A | 84.29 mg | (10,536 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.02 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 71.44 μg | (24 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 9.19 μg | (20 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.71 mg | (1 %) | ||
| Potassium | 245.79 mg | (6 %) | ||
| Calcium | 153.53 mg | (15 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 16.57 μg | (8 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 9.64 g | |||
| Cholesterol | 46.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 2 ¼ cups
self-rising flour (sifted)
- 1 teaspoon
- 1 pinch
- ¼ cup
- ½ cup
- 1 cup
- 2
eggs (beaten)
- 1 cup
- 1 teaspoon
- For the chocolate crumble
- 1 tablespoon
- ½ cup
light brown sugar
- 2 tablespoons
softened butter
- 1 cup
chopped Hazelnuts
- 1 cup
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, baking powder and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and chocolate chips.
3.
Mix together the eggs, milk and vanilla. Pour the liquid mixture into the dry ingredients and mix until just combined. The mixture will be lumpy.
4.
For the chocolate crumble: mix together all the ingredients.
5.
Spoon the muffin mixture into the paper cases. Sprinkle with the chocolate crumble mixture.
6.
Bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
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