Chocolate muffins 🍫🧁

Chocolate Muffins 🍫🧁

This recipe: 11 muffins

Weight: approx. 45 g / 1 muffin

Total weight: approx. 500 g

🧺 Ingredients

🌾 Mevalia Bread Mix – 125 g

🌾 Nutricia Loprofin Damin – 30 g

🥛 ProZero milk – 225 ml

🌻 Vegetable oil – 50 g

🍫 Carob powder – 25 g

🥛 Vegan condensed milk – 85 ml(Nature’s Charm used in this recipe)

🍬 Granulated sugar – 20 g

🥄 Baking powder – 1 tsp

🥄 Baking soda – 1/2 tsp

🧂 Salt – 1/4 tsp

🍫 Vegan chocolate – Rapunzel Rice Choco – 50 g (2.5 g protein / 100 g)

🧮 Phenylalanine (Phe) – Chocolate Muffins

📊 Clear overview – whole recipe

Ingredient	Amount	Phe (mg)
🌾 Mevalia Bread Mix	125 g	21.25 mg
🌾 Nutricia Loprofin Damin	30 g	2.1 mg
🍫 Carob	25 g	60 mg
🥛 Vegan condensed milk	85 g	34 mg
🍫 Rapunzel Rice Choco	50 g	≈ 62.5 mg
🥛 ProZero milk	225 ml	0 mg
🌻 Oil	50 g	0 mg
🍬 Sugar	20 g	0 mg
🥄 Other ingredients	–	free
TOTAL (whole recipe)		≈ 180 mg Phe

🍽️ Phe per serving

• Whole recipe (500 g): ≈ 180 mg Phe

• 1 muffin (45 g, 11 pcs):➡️ ≈ 16–17 mg Phe per muffin

  
  

👩‍🍳 Instructions

1️⃣ In a bowl, combine all dry ingredients, then add the liquid ingredients and mix thoroughly using a hand mixer.Finally, gently fold in the chopped Rapunzel Rice Choco.

2️⃣ Divide the batter evenly into muffin liners placed in a muffin tin.

3️⃣ Bake at 180 °C (356 °F) for approximately 20 minutes, depending on your oven.

💡Note: Photos of the condensed milk and chocolate used in this recipe are included below.

🧁 Enjoy! 😊