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
- Heat oven to 180°C and 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 on the chocolate on medium for 1 - 1 ½ minutes, stir and set aside.
- 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.
- Spoon the mix into the muffin cases and bake for 15-20 minutes until risen and firm to the touch.