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

  • Cook 20 mins
  • Prep 15 mins

Nutrition per serving

206 kcalories, protein 4.0g, carbohydrate 37.0g, fat 6.0g, saturated fat 1.0g, fibre 1.0g, salt 0.42g

Ingredients

Makes 12

  • 9 oz self-raising flour
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 oz light muscovado sugar
  • 3 oz dried cranberries
  • 1 oz dark chocolate, chopped
  • 4½ oz tub low-fat yogurt
  • 4 fl oz skimmed milk
  • 3 tbsp sunflower oil
  • 1 egg, lightly beaten

Method

  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.

 

Read More: Good Food

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