Chocolate Cranberry Mini Muffins

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Chocolate Cranberry Mini Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
156
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie156 kcal(7 %)
Protein2.07 g(2 %)
Fat7.67 g(7 %)
Carbohydrates20.43 g(14 %)
Sugar added2.79 g(11 %)
Roughage2.11 g(7 %)
Vitamin A45.52 mg(5,690 %)
Vitamin D0.13 μg(1 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.75 mg(6 %)
Vitamin B₆0.04 mg(3 %)
Folate15.4 μg(5 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C7.8 mg(8 %)
Potassium113.19 mg(3 %)
Calcium29.74 mg(3 %)
Magnesium22.31 mg(7 %)
Iron1.44 mg(10 %)
Iodine3.38 μg(2 %)
Zinc0.38 mg(5 %)
Saturated fatty acids4.48 g
Cholesterol18.34 mg
Author of this recipe:

Ingredients

for
24
For the muffins
1 cup
grated, plain Dark chocolate (60% cocoa solids)
½ cup
butter (scant)
0.333 cup
1 teaspoon
1 pinch
1
1.333 cups
1 teaspoon
½ teaspoon
1 tablespoon
cup
0.333 cup
chopped dried cranberry
For the topping
cup
Milk chocolate (30% cocoa solids, chopped)
24
How healthy are the main ingredients?
sugarsalteggcranberries

Preparation steps

1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
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.
5.
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.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
7.
Spoon over the muffins and place a cranberry on top of each. Leave to set, then place in paper mini muffin cases.
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