A regular home-made muffin can have as many as 299 calories and 17g fat. By swapping butter for low-fat yogurt in this muffin recipe, we've cut that down to 188kcals and 5.2g fat. Clever...
Ingredients
- 3 medium free-range eggs
- 175g soft light brown muscovado sugar
- 150g fresh beetroot, peeled and finely grated
- 175g self-raising flour
- 50g good-quality cocoa powder
- 1 tsp baking powder
- 100ml low-fat natural yogurt
- 1 tbsp vanilla bean paste
- 100g plain chocolate (70 per cent cocoa solids), chopped
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Line a muffin tray with paper cases.
- 2. In a large bowl, whisk the eggs and muscovado sugar together for 10 minutes until the batter is light and fluffy and has expanded in volume. Whisk in the finely grated beetroot.
- 3. Sift over the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chocolate.
- 4. Spoon the batter into the muffin cases until they are three-quarters full, then bake for 15-20 minutes.
- 5. Remove the muffins from the oven and allow to cool slightly in the tin. When they’re cool enough to touch, remove to a wire rack to cool completely. Enjoy with a cuppa.
Nutritional info
Traditional chocolate muffin: 299kcals, 16.5g fat(9.7g saturated), 4g protein, 35.8 carbs (24.4g sugars), 0.6g salt, 1g fibre
delicious. chocolate muffin: 188kcals, 5.2g fat,(2.5g saturated), 5g protein, 31g carbs (20.6g sugars), 0.5g salt, 1.9g fibre
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