Chocolate Cranberry Mini Muffins

Name: Chocolate Cranberry Mini Muffins
Total time: 55 min
Yield: 24
Ingredients: 1 cup grated, plain Dark chocolate (60% cocoa solids); 0.5 cup butter (scant); 0.333 cup sugar; 1 teaspoon vanilla extract; 1 pinch salt; 1 egg; 1.333 cups all-purpose flour; 1 teaspoon Baking powder; 0.5 teaspoon baking soda; 1 tablespoon cocoa powder; 0.375 cup milk; 0.333 cup chopped dried cranberry; 0.667 cup Milk chocolate (30% cocoa solids, chopped); 24 dried Cranberry

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Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

156

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	156 kcal	(7 %)
Protein	2.07 g	(2 %)
Fat	7.67 g	(7 %)
Carbohydrates	20.43 g	(14 %)
Sugar added	2.79 g	(11 %)
Roughage	2.11 g	(7 %)

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more nutritional values

Vitamin A	45.52 mg	(5,690 %)
Vitamin D	0.13 μg	(1 %)
Vitamin E	1.11 mg	(9 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.07 mg	(6 %)
Niacin	0.75 mg	(6 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	15.4 μg	(5 %)
Pantothenic acid	0.25 mg	(4 %)
Biotin	0.14 μg	(0 %)
Vitamin B₁₂	0.11 μg	(4 %)
Vitamin C	7.8 mg	(8 %)
Potassium	113.19 mg	(3 %)
Calcium	29.74 mg	(3 %)
Magnesium	22.31 mg	(7 %)
Iron	1.44 mg	(10 %)
Iodine	3.38 μg	(2 %)
Zinc	0.38 mg	(5 %)
Saturated fatty acids	4.48 g
Cholesterol	18.34 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

muffins

For the muffins: 1 cup
grated, plain Dark chocolate (60% cocoa solids); ½ cup
butter (scant); 0.333 cup
sugar; 1 teaspoon
vanilla extract; 1 pinch
salt; 1
egg; 1.333 cups
all-purpose flour; 1 teaspoon
Baking powder; ½ teaspoon
baking soda; 1 tablespoon
cocoa powder; ⅜ cup
milk; 0.333 cup
chopped dried cranberry

For the topping: ⅔ cup
Milk chocolate (30% cocoa solids, chopped); 24
dried Cranberry

How healthy are the main ingredients?

sugar salt egg Cranberry

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Preparation steps

For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 mini muffin tins.

Beat together the chocolate and butter in a mixing bowl until soft and creamy.

Gradually beat in the sugar, vanilla and salt until smooth.

Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the cranberries.

Spoon into the tins and bake for 15-20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

Spoon over the muffins and place a cranberry on top of each. Leave to set, then place in paper mini muffin cases.