Skinny chocolate & cranberry muffins
Makes 12
Prep 15 mins
Cook 20 mins
Low-fat
Ingredients:
250g self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g light muscovado sugar
85g dried cranberries
25g dark chocolate , chopped
125g tub low-fat yogurt
125ml skimmed milk
3 tbsp sunflower oil
1 egg , lightly beaten
Method:
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Per serving:
206 kcalories, protein 4g, carbohydrate 37g, fat 6 g, saturated fat 1g, fibre 1g, sugar 17g, salt 0.42 g