Chocolate Orange Muffin Recipe

- PREP : 20 min
- COOK : 15 min

Lower in fat compared to store-bought muffins, and a source of fibre too! Wrap them individually for grab-and-go healthy snacks.
Janna Boloten, RD, Dietitian at Abbott Nutrition

Janna Boloten, RD, Dietitian at Abbott Nutrition

INGREDIENTS

1 bottle (237 mL) Chocolate Glucerna^®
250 mL (1 cup) whole-wheat flour
150 mL (⅔ cup) all-purpose flour
5 mL (1 tsp) baking powder
1 mL (¼ tsp) baking soda
1 mL (¼ tsp) salt
80 mL (⅓ cup) granulated sugar
60 mL (¼ cup) cacao powder
1 egg
10 mL (2 tsp) orange zest
60 mL (¼ cup) orange juice, freshly squeezed
45 mL (3 tbsp) butter, melted
60 mL (¼ cup) miniature chips

DIRECTIONS

Place a rack in the middle of the oven and preheat to 190°C (375°F). Butter the muffin tin or use individual silicone or paper moulds.
In a large bowl, mix the flours, baking powder, baking soda, salt, sugar, and cacao.
In another bowl, mix the Glucerna^®, egg, orange juice and zest, and butter.
Add the liquid ingredients to the dry mixture. Stir slightly, just enough to moisten all the dry ingredients.
Fill each muffin mould three-quarters full. Scatter the chocolate chips on top of the muffins. Bake for 15 minutes until the tops are firm to the touch. Cool for 5 minutes in the moulds before transferring them to a rack until they cool completely.

NUTRITION FACTS

Per serving

Energy	164 Cal
Protein	3 g

TOTAL CARBOHYDRATE	26 g
Total fibre	3 g
Available net carbohydrate	23 g

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