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Skinny chocolate & cranberry muffins

Skinny chocolate & cranberry muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven

Nutrition:
HighlightNutrientUnit
kcal206
fat6g
saturates1g
carbs37g
sugars17g
fibre1g
protein4g
low insalt0.42g
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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

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, February 2010

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A star rating of 3.1 out of 5.25 ratings
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