
Low-fat chocolate & cranberry muffins
- Mary Cadogan
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Makes 12
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 3.2 out of 5.26 ratingsRate
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These gorgeous low-fat muffins make a great coffee morning treat. Flavoured with cinnamon and studded with dried cranberries, they are best served warm from the oven
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
250g self-raising flour
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1 tbsp cocoa powder
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1 tsp baking powder
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1 tsp cinnamon
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85g light muscovado sugar
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85g dried cranberries
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25g dark chocolate
chopped
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125g low-fat yogurt
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125ml skimmed milk
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3 tbsp sunflower oil
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1 egg
lightly beaten
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Nutrition: per serving
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kcal206
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fat6g
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saturates1g
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carbs37g
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sugars17g
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fibre1g
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protein4g
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salt0.42g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, February 2010
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A star rating of 3.2 out of 5.26 ratings
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