Blueberry and Chocolate Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 249.9
- Total Fat: 7.6 g
- Cholesterol: 18.7 mg
- Sodium: 168.4 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.4 g
View full nutritional breakdown of Blueberry and Chocolate Muffins calories by ingredient
Introduction
Blueberry and Choc muffins made with oil instead of butter and dark chocolate to keep the lactose content low/zero. Blueberry and Choc muffins made with oil instead of butter and dark chocolate to keep the lactose content low/zero.Number of Servings: 10
Ingredients
-
11oz plain white flour (all purpose)
2 teaspoons baking powder
5oz caster sugar
50g dark chocolate (Lindt 70% is lactose free)
a handful or so of fresh blueberries (or other similar fruit)
1 egg
7floz lactose free milk (or you can use yoghurt if you can tolerate it or a combination of both)
2 floz oil (I use olive but you can use veg/sunflower)
1 teaspoon vanilla extract
Directions
Makes about 10
Preheat oven to 200 (centigrade)
1. Sift all dry ingredients in a large bowl
2. Gently stir in the berries and the chocolate
3. Mix all wet ingredients in a separate bowl
4. pour wet into dry and gently mix together
5. be careful not to over mix
6. spoon into muffin cases
7. bake at 200 degrees c for about 25-30 mins depending on your oven.
leave to stand for 2 minutes in tray then remove and leave to cool.
Number of Servings: 10
Recipe submitted by SparkPeople user DRAGONBROOD.
Preheat oven to 200 (centigrade)
1. Sift all dry ingredients in a large bowl
2. Gently stir in the berries and the chocolate
3. Mix all wet ingredients in a separate bowl
4. pour wet into dry and gently mix together
5. be careful not to over mix
6. spoon into muffin cases
7. bake at 200 degrees c for about 25-30 mins depending on your oven.
leave to stand for 2 minutes in tray then remove and leave to cool.
Number of Servings: 10
Recipe submitted by SparkPeople user DRAGONBROOD.