Skinny chocolate muffin

Name: Skinny chocolate muffin
Yield: For 12 people
Cuisine: British recipes
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

Easy
August 2011

Easy
August 2011

For 12 people
Takes 20 minutes to make, 15-20 minutes to cook

Use low-fat yogurt and grated beetroot in this chocolate muffin recipe for a low-calorie and delicious treat.

Nutrition: per serving

Calories: 188kcals
Fat: 5.2g (2.5g saturated)
Protein: 5g
Carbohydrates: 31g (20.6g sugars)
Fibre: 1.9g
Salt: 0.5g

Nutrition: per serving

Calories: 188kcals
Fat: 5.2g (2.5g saturated)
Protein: 5g
Carbohydrates: 31g (20.6g sugars)
Fibre: 1.9g
Salt: 0.5g

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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

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

Preheat the oven to 180°C/fan160°C/gas 4. Line a muffin tray with paper cases.
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.
Sift over the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chopped chocolate.
Spoon the batter into the muffin cases until they are three-quarters full, then bake for 15-20 minutes.
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.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line a muffin tray with paper cases.
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.
Sift over the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chopped chocolate.
Spoon the batter into the muffin cases until they are three-quarters full, then bake for 15-20 minutes.
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.

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