Super Healthy Baking: Skinny Chocolate & Cranberry Muffins
19 April 2018
Muffins are the perfect snack any time of year, but are not usually very diet-friendly. However, using this low-fat recipe you will be able to still treat yourself, and have fun baking at the same time.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
Serves: 12
Category: Healthy Eating,Dessert,Cakes
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 yoghurt
- 125ml skimmed milk
- 3 tbsp sunflower oil
- 1 egg, lightly beaten
Method
- Heat oven to 180°C (160°C for fan assisted ovens) or Gas mark 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 yoghurt 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 credit: BBC Good Food
B&M
