Skinny Chocolate & Cranberry Muffins
Delight your taste buds with these scrumptious chocolate cranberry muffins that boast a melt-in-your-mouth texture and a perfect balance of sweetness. These moist and flavorful treats are ideal for breakfast or as a snack accompaniment to your favorite hot beverage. With a heavenly aroma wafting through your kitchen, these muffins are sure to become a comforting favorite in your home.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 206 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.42 milligram of sodium
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