12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
43 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
5 mgNet Carbs
26 gAlcohol
0 g
In a mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs.
Gradually combine the wet and dry mixtures until just incorporated, then divide the batter into the muffin liners.
Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
21
g36
g53
g
