Skinny Chocolate & Cranberries Muffins

Recipes → Skinny Chocolate & Cranberry Muffins

These gorgeous muffins are great for when you’ve got the girls coming over for a catch-up. Get your ingredients mixed, weighed and measured and the over on so you can serve them warm, as they should be, although they reheat well too.

Ingredients :

250g self-raising flour

1 tablespoon cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

85g light muscovado sugar

85g dried cranberries

25g dark chocolate, chopped

125g low-fat yogurt

125ml skimmed milk

3 tablespoons sunflower oil

1 egg, lightly beaten

To Prepare :

Heat oven to 180C. 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 minutes, 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 1520 minutes until risen and firm to the touch.