Double Chocolate Muffins
PREPARATION:
Pre heat oven 160°C.
Line large or small muffin tins either with mini or large muffin cases. Sift the flour Hermesetas Granulated, baking powder and cocoa powder into a bowl. Mix the egg, oil, milk and vanilla essence together.
Quickly mix the liquid into the dry ingredients with almost all the chopped chocolate. Divide the mixture evenly between the muffin cases and scatter a few pieces of the reserved chocolate over the top of each muffin. Bake for 15 minutes until risen and cooked.
Muffins are best eaten of the day of baking.
Our double chocolate muffins are the undisputed king amongst all sweet treats. The crown: sumptuous dark chocolate.
General information
Ingredients
Self-raising flour
150 g
Baking powder
1 tsp
Cocoa powder
3 tbsp
Hermesetas Granulated
4 tbsp
Corn oil
3 tbsp)
Large egg, beaten
1
Milk
8 tbsp
A little vanilla essence
Diabetic milk chocolate, chopped
50 g
Nutritional information
Recipe:
Portion:
kJ
4352
544
kcal
1040
130
Carbohydrates g
160
20
Fat g
32
4
