Cocoa Berry Muffins

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Cocoa Berry Muffins
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
170
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie170 kcal(8 %)
Protein3.2 g(3 %)
Fat4.38 g(4 %)
Carbohydrates29.32 g(20 %)
Sugar added11.18 g(45 %)
Roughage0.44 g(1 %)
Vitamin A48.39 mg(6,049 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.02 mg(1 %)
Folate46.23 μg(15 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.22 μg(0 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C1.4 mg(1 %)
Potassium48.8 mg(1 %)
Calcium80.72 mg(8 %)
Magnesium4.89 mg(2 %)
Iron1.22 mg(8 %)
Iodine6.67 μg(3 %)
Zinc0.16 mg(2 %)
Saturated fatty acids2.41 g
Cholesterol29.04 mg

Ingredients

for
18
Ingredients
3 cups self-rising flour (sifted)
2 tablespoons cocoa powder
1 cup superfine caster sugar
½ cup plain Yogurt
0.333 cup butter (melted and cooled)
2 medium eggs
1 teaspoon vanilla extract
1 ⅔ cups Blueberries
How healthy are the main ingredients?
YogurtBlueberryegg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line two 12 hole muffin or cupcake trays with 18 blue cupcake cases.
2.
Combine the flour, cocoa and sugar in a large mixing bowl.
3.
In a separate mixing bowl, whisk together the yoghurt, butter, eggs and vanilla extract until smooth. Pour into the dry ingredients and mix together until just incorporated. Fold in the blueberries at this point until evenly distributed.
4.
Spoon into the cupcake cases and bake for 15-18 minutes until risen, golden and springy to the touch; a toothpick will come out almost clean from their centres when they are ready.
5.
Remove and transfer the muffins to wire racks to cool. Once cool, stack the muffins in twos and tie together using string.