COCONUT AND COCOA MUFFINS: Today I’m bringing you super light and super quick cocoa and coconut muffins to prepare
Step 1 of 6: Preheat the oven to 180°C.
Step 2 of 6: In a bowl, mix the flours, sugar, unsweetened cocoa, baking powder, and oil.
Step 3 of 6: Add the water little by little
Step 4 of 6: Mix well without leaving lumps.
Step 5 of 6: Place the batter in muffin cups and bake in the oven at 180° for 30 minutes.
Step 6 of 6: Remove from the oven and let cool before serving.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving102 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,825 kJ436 kcal | 1,795 kJ429 kcal |
| Fat | 20.55 g | 20.21 g |
| of which saturated fatty acids | 8.55 g | 8.41 g |
| Carbohydrates | 53.5 g | 52.62 g |
| of which sugars | 18.86 g | 18.55 g |
| Fibre | 8.41 g | 8.27 g |
| Protein | 8.36 g | 8.22 g |
| Salt | 0.24 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
