Skinny Chocolate and Cranberry Muffins
Chocolate muffins can sometimes seem very heavy and sweet but these low-fat Chocolate and Cranberry muffins are ideal as the tartness of the Cranberries added to the sweetness of the chocolate create a perfect balance.
Muffins also make the perfect breakfast treat and at only 206 calories per muffin they are a great way to start the day.
Having the girls round for a cuppa and a good old gossip?
Have everything ready to pop in the oven and serve these delicious muffins straight from the oven, they also re-heat well too!
Ingredients for Skinny Chocolate and Cranberry Muffins
- 250g/ 10oz self raising flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 75g/ 3oz muscovado sugar
- 75g/ 3oz dried cranberries
- 25g/ 1oz dark chocolate, chopped
- 125g/ 5oz tub low-fat yogurt
- 125ml/ 4oz skimmed milk
- 3 tablespoons sunflower oil
- 1 egg lightly beaten
How to make Skinny chocolate and Cranberry Muffins
Pre-heat the oven to 180°C/350°F, 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 Cranberries and sugar
Melt the chocolate in a bowl over a pan of hot water
Leave to cool slightly
Mix the yogurt and milk with the oil and egg
Make a well in the centre of the dry mix and gently stir in the liquid
Drizzle half the chocolate over the mixture
Gently fold in until the chocolate leaves a swirl
Repeat with the remaining chocolate
Take care not to over mix
Spoon the mixture into the muffin cases
Bake for 15-25 minutes until firm to the touch
Have A Favourite Chocolate Cake Recipe In Mind, Can't Find It Here? Why Not Have A Look In Our Chocolate Cake Section.
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