Raspberry choc mini muffins

These muffins are perfect for chocolate lovers watching their waistline
Healthy raspberry chocolate muffins
5 (out of 5 stars)
1 ratings
Recipe by: Sharon Hui | Health Information Officer

These bite-sized muffins have less fat and sugar than shop-bought versions and are bursting with berries. You can also use frozen varieties if raspberries aren't in season.

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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
Time
45 minutes
SERVES:
32
CALORIES:
52
FAT:
1.8g
SALT:
0.2g
5 A DAY:
0
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 as a healthier treat during the working day