Skinny Chocolate & Cranberry Muffins

Cooking Time: 20 min Preparation Time: 15 min Serves: 12 people
a prepared Skinny Chocolate & Cranberry Muffins meal

250 g Golden Cloud Self-raising Flour

1 tbsp cocoa powder

1 tsp baking powder

1 tsp cinnamon

85 g light muscovado sugar

85 g dried cranberries

25 g Beacon Dark Chocolate, chopped

125 g tub low-fat yogurt

125 ml skimmed milk

3 tbsp sunflower oil

1 egg, lightly beaten


  1. Heat oven to 180°C and line a 12-hole muffin tin with paper cases.

  2. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries - microwave on the chocolate on medium for 1 - 1 ½ minutes, stir and set aside.

  3. Mix the yoghurt and milk with the oil and egg. Make a well in the centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled and repeat with the remaining chocolate. Take care not to over-mix.

  4. Spoon the mix into the muffin cases and bake for 15-20 minutes until risen and firm to the touch.

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