Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 204
Calories from Fat 105 (51%)
Amount Per Serving %DIV
Total Fat 11.6g 18%
Saturated Fat 6.3g 32%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 5.3mg 2%
Sodium 146.5mg 6%
Potassium 169.6mg 4%
Total Carbohydrate 22.8g 8%
Dietary Fiber 2.3g 9%
Sugars 18.5g
Protein 4g 8%

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Noreen's Famous Dutch Muffins With Chocolate Sauce

Recipe Description
Spicy and buttery, Danish "speculaas" cookies are the perfect complement for the dark chocolate used in these muffins.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  semi sweet chocoalte chips
1 Tablespoon(T)  pure maple syrup
1 Cup(c)  soy milk
14 Ounce(oz)  speculaas cookies, finely ground
1 Cup(c)  quick cooking oats, finely ground
1 Tablespoon(T)  baking powder
2/3 Cup(c)  soy yogurt
1 1/2 Cup(c)  almond milk
3/4 Cup(c)  sucanat


Preheat the oven to 375°F. Lightly coat a standard muffin tin with spray. Whisk together the cookie crumbs, ground oats and baking powder, in a large sized bowl. Blend the milk, yogurt, and Sucanat in a medium sized bowl with an immersion blender. Fold the wet ingredients into the dry, being careful not to over mix. Divide the batter equally among the muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. To make the chocolcate topping: Scorch the milk in a small sized saucepan over medium high heat. Remove from heat. Add the chocolate chips and stir until melted. Combine with maple syrup. Drizzle on top of the cooled muffins.

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