Raspberry choc mini muffins

Our healthy chocolate muffins are perfect to share with friends

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45 minutes
Makes 32

Nutrition: Per serving

Kcal52
Fat1.8g
Salt0.2g
Sugar3.1g

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

Method

Preheat the oven to 200°C/Fan 180°C.
Line a mini muffin baking tray with mini muffin cases.
Combine all the dry ingredients (flour, cocoa powder, bicarbonate of soda, baking powder and sugar) in a bowl.
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.
Gently stir in the raspberries. Spoon the mixture into the muffin cases – you will need a good teaspoonful per case.
Place in the oven and bake for 15–20 minutes, or until risen and firm to touch.
Transfer the muffins onto a wire rack to cool.