Tuesday, February 25, 2014
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Skinny Chocolate and Cranberry Muffins
I got my copy of BBC Good Food Magazine today and was looking through and found this recipe. So instead of having dessert we had muffins with our coffee and they were delicious, not too sweet and a great texture.
Skinny Chocolate & Cranberry Muffins
Makes 12
250g/9oz self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g/3oz light muscovado sugar
85g/3oz dried cranberries
25g/1oz dark chocolate, chopped
125g tub low fat yogurt
125ml/4fl oz skimmed milk
3tbsp sunflower oil
1 egg lightly beaten
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 1-1 1/2 mins, stir then set aside.
2. Mix the yogurt and milk, with the oil and egg. Make well in the 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.
Oh and I melted a little extra chocolate and drizzled it back and forth across the muffins for a little choccy finish!
Skinny Chocolate and Cranberry Muffins
I got my copy of BBC Good Food Magazine today and was looking through and found this recipe. So instead of having dessert we had muffins with our coffee and they were delicious, not too sweet and a great texture.Skinny Chocolate & Cranberry Muffins
Makes 12
250g/9oz self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g/3oz light muscovado sugar
85g/3oz dried cranberries
25g/1oz dark chocolate, chopped
125g tub low fat yogurt
125ml/4fl oz skimmed milk
3tbsp sunflower oil
1 egg lightly beaten
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 1-1 1/2 mins, stir then set aside.
2. Mix the yogurt and milk, with the oil and egg. Make well in the 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.
Oh and I melted a little extra chocolate and drizzled it back and forth across the muffins for a little choccy finish!
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