milo® Muffins
Desserts, Snacks
SERVES:
12
12
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
25 minutes minutes
25 minutes minutes
FEATURED PRODUCT
Ingredients
- 2 cups self-raising flour (300g)
- 1 cup almond meal (120g)
- ¼ cup unsweetened cocoa powder (25g), sifted
- 1 ½ cup MILO (175g)
- 2 egg lightly beaten
- ⅓ cup olive oil (80ml)
- 1 cup ricotta cheese (240g) firm
- 1 cup vanilla yoghurt (280g) thick
- 2 tsp vanilla extract
- icing sugar for sprinkling, optional
Method
- Preheat oven to180oC. Place 12 muffin casings in a 12 x ½-cup-capacity muffin tin.
- Place flour, almond meal, cocoa powder and MILO® in a large bowl and mix to combine.
- Add eggs, olive oil,ricotta, vanilla yoghurt and vanilla extract, and mix until combined, and the mixture is free of ricotta lumps.
- Spoon mixture into muffin casings.
- Bake for 25 minutes or until cooked when tested with a skewer.
- Allow to cool in tin for 5-10 minutes, before transferring to a wire rack to cool completely.
Notes
Recipe and image supplied by MILO®. For more recipes go to milo.com.au.
Know Your Portions
One MILO muffin provides 1,300kJ and 10g protein. Adjust the portion by baking mini muffins for younger children and less active adults. This MILO Muffin recipe helps provide a nutritional boost for active kids and adults.
TIP:
Use dairy products like yoghurt and ricotta in muffin recipes to boost protein and calcium intake.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 327kcal | Carbohydrates: 32.4g | Protein: 10.9g | Fat: 16.6g | Saturated Fat: 4.2g | Fiber: 3.3g
