Raspberry choc mini muffins

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Raspberry chocolate muffins

Our healthy chocolate muffins are perfect to share with friends

45 minutes

Makes 32

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

These moreish morsels have less fat and sugar than shop-bought muffins and are guaranteed to go down well. They’re bursting with fresh raspberries, but frozen berries work really well too.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

These moreish morsels have less fat and sugar than shop-bought muffins and are guaranteed to go down well. They’re bursting with fresh raspberries, but frozen berries work really well too.

Ingredients

  • 200g plain flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 75g caster sugar
  • 75g reduced-fat spread
  • 3 tablespoons low-fat natural yoghurt
  • 100ml skimmed milk
  • 1 egg
  • 160g fresh raspberries

CALORIES: 52

FAT: 1.8g

SALT: 0.2g

SUGAR: 3.1g

Method

  1. Preheat the oven to 200°C/Fan 180°C.
  2. Line a mini muffin baking tray with mini muffin cases.
  3. Combine all the dry ingredients (flour, cocoa powder, bicarbonate of soda, baking powder and sugar) in a bowl.
  4. Melt the reduced-fat spread in a pan or in the microwave. Allow to cool slightly before mixing with the yoghurt, milk and egg. Then pour into the dry ingredients and combine. Don’t over-mix, or the muffins will be dense.
  5. Gently stir in the raspberries. Spoon the mixture into the muffin cases – you will need a good teaspoonful per case.
  6. Place in the oven and bake for 15–20 minutes, or until risen and firm to touch.
  7. Transfer the muffins onto a wire rack to cool.

Take these into the office to give your colleagues a healthy alternative to the normal selection of cakes and biscuits.


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