Cocoa Muffins
ココアマフィン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These simple cocoa muffins are a preschool snack-time favorite. The batter comes together in one bowl with pantry staples and needs no eggs or butter, just milk and oil, so it is a friendly recipe for little helpers to stir. Gently sweet with a soft, cakey crumb, they are the kind of treat kids reach for again and again.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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 gmilk
- 30 gflour
- 3 gunsweetened cocoa powder
Directions
- 1
In a bowl, combine the sugar, vegetable oil, and milk and mix well.
- 2
Add the flour, cocoa powder, and baking powder and fold together lightly, just until 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 | 17 g | 33.9 g | 17 g |
| Carbohydrates | 34.5 g | 69 g | 34.5 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 72 mg | 144 mg | 72 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 210 mg | 420 mg | 210 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 301.5 kcal | 3.9 g | 17 g | 34.5 g | 1.5 g | 0.3 g | 72 mg | 0.6 mg | 210 mg |
| 1 adult serving | 603 kcal | 7.8 g | 33.9 g | 69 g | 3 g | 0.6 g | 144 mg | 1.2 mg | 420 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.
