Directions:
- Preheat the oven to 325 degrees F and line an 18-muffin tin with foil cups.
- Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl
- And the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
- Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake
- Comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
- Muffins will keep for 2 days in an airtight container at room temperature.
- Prep Time: 20 minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.09 Kcal (821 kJ) | ||
| Calories from fat | 122.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.64g | 21% | |
|---|---|---|---|
| Cholesterol | 31.88mg | 11% | |
| Sodium | 1094.47mg | 46% | |
| Potassium | 191.24mg | 4% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 315.24 Kcal (1320 kJ) | ||
| Calories from fat | 197.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.93g | 21% | |
|---|---|---|---|
| Cholesterol | 51.26mg | 11% | |
| Sodium | 1759.49mg | 46% | |
| Potassium | 307.44mg | 4% | |
| Total Carbs | 28.95g | 6% | |
| Sugars | 15.4g | 38% | |
| Dietary Fiber | 2.21g | 5% | |
| Protein | 4.38g | 5% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.2mg | 8% | |
| Calcium | 61.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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