Cocoa Muffins

Preparation:  5 min. Cooking: 20 min. Total: 25 min.
Recipe photo
  • 1 3/4 Cup all purpose flour
  • 3/4 Cup sugar
  • 1/2 Cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt (optional)
  • 1/4 tsp baking soda
  • 1 Cup skim milk , room temperature
  • 1/4 Lb unsalted butter , melted and cooled
  • 1 eggs , lightly beaten
  • 1 tsp vanilla extract
  • 1 Cup homestyle raspberry spread
Preheat oven to 375 ℉. Coat a 12-muffin pan with nonstick cooking spray and set aside. Combine first 6 ingredients in a bowl and set aside. Combine milk, butter, egg and vanilla in another bowl and mix thoroughly. Form a well in the center of dry ingredients. Stir milk and egg mixture into dry ingredients until just combined. Spoon batter into prepared muffin pan. Bake 20-25 minutes or until tester comes out clean when inserted in center. Cool muffins in pan on a wire rack 5 minutes before turning out. Serve with raspberry spread.
Calories
420 Cal
Fat
13 g
Carbs
72 g
Protein
6 g
Fiber
3 g
Sugar
40 g
Cholesterol
58 mg
Sodium
330 mg


Nutrients

Fiber     3 g
Fat     13 g
Sugar     40 g
Carbs     72 g
Protein     6 g
Calories     420 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     3.6 g
Fat, Sat     8.1 g
Fat, Trans     0 g
Fat, Percent     29 %

Vitamins

Vitamin, K     1.5 mcg     1.3 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.3 mcg     10 %
Niacin     1.8 mg     11 %
Riboflavin     0.3 mg     21 %
Vitamin, C     3.5 mg     3.9 %
Vitamin, D     15 IU     2.5 %
Vitamin, B6     0 mg     3 %
Vitamin, E     0.5 mg     3.2 %
Panto, Acid     0.3 mg     6.9 %
Choline     29 mg     5.4 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     240 mg     34 %
Magnesium     40 mg     9.4 %
Copper     0.3 mcg     32 %
Fluoride     9.5 mcg     240 %
Zinc     0.8 mg     7.3 %
Cholesterol     58 mg     0.3 %
Sodium     330 mg     22 %
Selenium     14 mcg     25 %
Manganese     0.4 mg     5.9 %
Potassium     200 mg     4.4 %
Iron     2.4 mg     31 %