Skinny Chocolate & Cranberry Muffins

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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  206

• Protein

  4g

• Carbs

  37g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  17g

• Salt

  0.42g

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

Directions

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.
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.

Categories: Cakes & Baking, Healthy, Special Diets