The LIGHT CHOCOLATE MUFFINS are soft oven-baked treats that are above all light, but by no means lacking in taste and goodness. Made without butter and without eggs, they are ideal to start the day with flavor and lightness, delicious eaten on their own (perhaps with a smear of red fruit or cherry jam) or dunked into a nice cup of milk or cappuccino. Given their characteristics—both lightness and tastiness—they are appreciated by everyone, even by those following diets or with intolerances (milk can also be substituted with lactose-free plant-based beverages) and they are also very quick and easy to prepare.
The very soft batter, the intense cocoa flavor and the tempting pearl sugar sprinkled on top will make your kids jump out of bed happier, ready for a cheerful breakfast.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 8 muffin
- Cooking methods: Oven
- Cuisine: Italiana
- Energy 229.69 (Kcal)
- Carbohydrates 52.39 (g) of which sugars 28.09 (g)
- Proteins 5.68 (g)
- Fat 3.21 (g) of which saturated 1.88 (g)of which unsaturated 1.12 (g)
- Fibers 4.12 (g)
- Sodium 51.37 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.20 cups 00 flour
- 6 tbsp potato starch
- 0.90 cups granulated sugar
- 0.94 cups unsweetened cocoa powder
- 1 packet baking powder
- 1 pinch salt
- 1.58 cups milk
- 1 tsp vanilla extract
- pearl sugar
Tools
- 8 Muffin liners disposable aluminum
- 1 Bowl
- 1 Hand whisk
Steps
The preparation of the LIGHT CHOCOLATE MUFFINS is simple and very quick. In a bowl, mix the flour, potato starch, sugar, unsweetened cocoa powder and sifted baking powder together with a pinch of salt.
Warm the milk and add it to the dry ingredients together with the vanilla extract. Whisk by hand until you obtain a homogeneous, lump-free batter.
Grease and flour disposable aluminum muffin tins and fill them three-quarters full with the batter. Sprinkle the surface with pearl sugar and bake your muffins in a preheated conventional/static oven at 356°F for about 22 minutes.
If you use smaller paper liners placed in a proper muffin pan, you will obtain more small cakes than with the aluminum ones.
To check for doneness, perform the classic toothpick test: when inserted into the center of the cakes it should come out dry.
Remove the light chocolate muffins from the oven, let them cool completely, then unmold them. You can enjoy them as they are or serve them with red fruit jam so that the fruit’s acidity further enhances the intense cocoa flavor.
