Ingredientes para Burstin Berries Double Chocolate Muffins
- All Purpose Flour
- 1 ½ cups granulated sugar
- Unsweetened Cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup honey
- Becel Margarine
- Vanilla Extract
- No milk needed in this updated recipe
- Strawberry
- Miniature Semisweet Chocolate Chips
- 12 heaping teaspoons raspberry preserves
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Cómo preparar Burstin Berries Double Chocolate Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, whisk 2 large eggs until light and frothy.
- Add ½ cup honey, ½ cup melted unsalted margarine (or vegan butter), and 1 teaspoon vanilla extract to the wet ingredients. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup fresh strawberries, hulled and chopped, and 1 cup chocolate chips.
- Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
- Add 1 heaping teaspoon of raspberry preserves to the center of each muffin.
- Top with the remaining batter, ensuring the preserves are completely covered.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
89g
Fat
8g
Carbs
13g
