Chocolate Chip Muffins
Enjoy this healthier muffin were 20% of the flour have been replaced with Irwin Valley Lupin flour.
Lupin is high in dietary fibre (30%) and protein (close to 40%) low in fat (6%) and contains only minimal starch and therefore a very low Glycemic Index (GI).
Lupin Flour is very easy to incorporate in your range of baked goods. In this Chocolate chip muffin the Irwin
Valley Lupin provides a pleasing contrasting colour to the chocolate chips.
It was found that up to 20% addition had no adverse effect on sensory qualities.
Preparation Time
20 minutes
Cooking Time
15-20 minutes
Ingredients
- 264g Bakers Flour
- 66g Lupin Flour
- 290g Castor Sugar
- 12.5g Baking Powder
- 7.5g Salt
- 70g Egg
- 200g Water
- 32.5g Milk Powder
- 70g Butter
- 250g Chocolate Chips
This recipe makes approximately 15 Muffins following the method below.
Method
- Blend dry ingredients together
Add all liquids and fat and mix until smooth
DO NOT OVERMIX
- Add Chocolate Chips to the batter and mix through carefully, not to over mix the batter. Deposit in greased or paper lined muffin trays.
- Baking Temperature: 220°C
| Nutrition Information |
100g |
| Energy |
1161 |
| Protein |
19.6 |
| Fat, Total |
8.7 |
| Fat, Saturated |
5.1 |
| Carbohydrate |
42.6 |
| Sugars |
27.2 |
| Sodium |
380 |
| Dietary Fibre |
2.9 |