Project Description

Chocolate Muffin Mix


ORGRAN Chocolate Muffin Mix is a deliciously easy muffin mix to prepare and is produced from natural ingredients. These muffins are an indulgent and convenient snack to have when on the go.

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Raw Sugar, Rice Flour, Maize Flour, Potato Starch, Maize Starch, Yellow Pea Flour, Cocoa Powder (4%), Dextrose from Maize, Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate, Calcium Carbonate. Emulsifier: Vegetable derived Monoglycerides. Tapioca Starch, Natural Vanilla Flavour, Salt, Vegetable Gums (Stabilisers): Guar Gum, Carboxymethylcellulose, Carrageenan, Methylcellulose. Acidity Regulator: Citric Acid.
Serving size: 47g
Energy Calories (kcal) per 100g 366
Energy Calories (kcal) per serving 172
Energy Kilojoules (KJ) per 100g 1532
Energy Kilojoules (KJ) per serving 720
Protein (g) per 100g 3.8
Protein (g) per serving 1.8
Carbohydrate (g) per 100g 81.5
Carbohydrate (g) per serving 38.3
Carbohydrate (% Daily Value) 13
Sugars (g) per 100g 40.6
Sugars (g) per serving 19.1
Starch (g) per 100g 40.9
Starch (g) per serving 19.2
Fat (g) per 100g 1.7
Fat (g) per serving 0.8
Fat (% Daily Value) 2
Saturated fat (g) per 100g 1.2
Saturated fat (g) per serving 0.5
Saturated fat (% Daily Value) 3
Trans fat (g) per serving 0
Fibre (g) per 100g 4
Fibre (g) per serving 1.9
Fibre (% Daily Value) 8
Sodium (mg) per 100g 394
Sodium (mg) per serving 185
Sodium (%Daily Value) 8
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 4
Calcium (%Daily Value) 1

Red Velvet Cupcakes

  • Prep Time: 45m
  • Cook Time: 20m
  • Serves: 20


  • Cake Ingredients -
  • 1 x 375g packet Orgran Chocolate Cake Mix
  • 1 x 375g packet Orgran Chocolate Muffin Mix
  • 1/2 cup icing sugar, sifted
  • 2 tablespoons cocoa powder
  • finely grated chocolate
  • 4 eggs, lightly beaten
  • 2/3 cup plain yoghurt
  • 1 teaspoon white vinegar
  • 2 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon vanilla
  • 1 teaspoon red food colouring
  • dark chocolate melts
  • soft butter or monounsaturated margarine
  • Vanilla Cream Icing Ingredients -
  • soft Philadelphia™ cream cheese
  • soft butter or monounsaturated margarine
  • 1 cup icing sugar, sifted
  • 1/2 teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice
  • chocolate powder, to sprinkle on top of cupcakes


  • Cake Method -
  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare 2 x 12 cup, cupcake trays by spraying with cooking spray. Line base of cups with circles of baking paper. Alternatively you can use colourful cupcake papers.
  • 3. Put cake mix, muffin mix, icing sugar, cocoa and grated chocolate into the bowl of an electric food mixer. Stir to mix ingredients.
  • 4. Break eggs into the bowl of an electric food blender. Add yoghurt, vinegar, golden syrup, bicarbonate of soda, vanilla and red food colouring. Blend well to mix ingredients. Pour liquid into cake mix in mixing bowl.
  • 5. Place chocolate melts into a small microwave-safe bowl. Microwave on high for 30 seconds and stir. Microwave on medium-high for 30 seconds and stir. Continue to microwave on medium-high for 30-second intervals and stir until chocolate is melted. Take care not to over heat chocolate. Pour melted chocolate into cake mixture in mixing bowl.
  • 6. Add butter to mixing bowl. Mix until ingredients are well combined.
  • 7. Three quarters fill each cupcake in tray.
  • 8. Place into a moderately-hot oven and bake for approx. 20 minutes or until cooked in the centre when tested.
  • 9. When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.
  • 10. When cold, ice with Vanilla Cream Icing.
  • Vanilla Cream Icing Method -
  • 1. Put cream cheese, butter, icing sugar, lemon rind and lemon juice into the small bowl of an electric food mixer. Beat until smooth.
  • 2. Spread icing on top of cupcakes.
  • 3. Sprinkle sieved chocolate powder over tops of cupcakes.