Cocoa Muffins (Milk-Free)
ココアマフィン（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cocoa muffins are a preschool snack-time staple: mixed in one bowl with soy milk and vegetable oil instead of butter and milk. Unsweetened cocoa gives a gentle chocolate flavor without being too rich, and the sweetened soy milk adds just enough sweetness for small appetites. There is no creaming or special equipment involved, so this is an easy one to bake together with kids.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 9 gsugar
- 15 gvegetable oil
- 1.5 gbaking powder
Ingredients
- 22.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 30 gflour
- 3 gunsweetened cocoa powder
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
In a bowl, combine the sugar, vegetable oil, and soy milk and mix well.
- 2
Add the flour, cocoa powder, and baking powder and fold together gently until just combined.
- 3
Pour the batter into muffin cups and bake in a toaster oven (or an oven preheated to 170°C / 340°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 301.5 kcal | 603 kcal | 301.5 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 16.8 g | 33.6 g | 16.8 g |
| Carbohydrates | 34.5 g | 69 g | 34.5 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 54 mg | 108 mg | 54 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 214.5 mg | 429 mg | 214.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 301.5 kcal | 3.9 g | 16.8 g | 34.5 g | 1.8 g | 0.3 g | 54 mg | 0.9 mg | 214.5 mg |
| 1 adult serving | 603 kcal | 7.8 g | 33.6 g | 69 g | 3.6 g | 0.6 g | 108 mg | 1.8 mg | 429 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
