Skinny chocolate & cranberry muffins

Vegetarian
Health score
2%
Skinny chocolate & cranberry muffins
35 min.
12
185kcal

Suggestions


Indulge in the delightful combination of rich chocolate and tart cranberries with our Skinny Chocolate & Cranberry Muffins. Perfect for a morning meal, brunch gathering, or a satisfying breakfast on-the-go, these muffins are not only delicious but also cater to vegetarian diets, making them a great choice for everyone.

In just 35 minutes, you can whip up a batch of 12 mouthwatering muffins that will impress family and friends without derailing your health goals. Each muffin is a delectable treat, boasting only 185 calories, allowing you to enjoy the sweetness of dark chocolate harmoniously paired with the juicy burst of cranberries.

With a blend of self-raising flour, light muscovado sugar, and a hint of aromatic cinnamon, these muffins are both light and fluffy, offering the perfect canvas for the rich cocoa flavor. The addition of low-fat yogurt and skimmed milk keeps them moist while the sunflower oil ensures a tender crumb that pairs perfectly with your favorite morning beverage.

Whether you enjoy them fresh out of the oven or stored for a quick snack, these Skinny Chocolate & Cranberry Muffins are a wholesome choice that proves you can have your treats and eat them too! Join us in creating these delightful muffins that are both healthy and utterly satisfying.

Ingredients

  • 250 self raising flour 
  • tbsp cocoa powder 
  • tsp double-acting baking powder 
  • tsp cinnamon 
  • 85 g muscovado sugar light
  • 85 cranberries dried
  • 25 chocolate dark chopped
  • 125 yogurt low-fat
  • 125 ml skim milk 
  • tbsp unrefined sunflower oil 
  •  eggs lightly beaten

Equipment

  • bowl
  • oven
  • microwave
  • muffin tray

Directions

  1. Heat oven to 180C/160C fan/gas
  2. 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 the chocolate on Medium for 1-1 mins, stir, then set aside.
  3. Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid.
  4. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.

Nutrition Facts

Calories185kcal
Protein8.84%
Fat25.82%
Carbs65.34%

Properties

Glycemic Index
18.35
Glycemic Load
10.23
Inflammation Score
-1
Nutrition Score
4.3886956183807%

Flavonoids

Cyanidin
0.04mg
Delphinidin
0.01mg
Catechin
0.29mg
Epicatechin
0.88mg
Myricetin
0.17mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:184.58kcal
9.23%
Fat:5.39g
8.3%
Saturated Fat:1.17g
7.34%
Carbohydrates:30.71g
10.24%
Net Carbohydrates:29.32g
10.66%
Sugar:13.88g
15.42%
Cholesterol:14.65mg
4.88%
Sodium:60.84mg
2.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.15g
8.31%
Selenium:10.3µg
14.71%
Manganese:0.29mg
14.29%
Vitamin E:1.73mg
11.53%
Phosphorus:73.12mg
7.31%
Calcium:71.79mg
7.18%
Fiber:1.38g
5.54%
Copper:0.1mg
5.23%
Magnesium:16.86mg
4.22%
Vitamin B2:0.07mg
4.14%
Iron:0.71mg
3.94%
Zinc:0.48mg
3.19%
Potassium:103.92mg
2.97%
Vitamin B5:0.28mg
2.83%
Vitamin B12:0.16µg
2.66%
Folate:10.19µg
2.55%
Vitamin B1:0.03mg
2.05%
Vitamin B6:0.03mg
1.63%
Vitamin B3:0.32mg
1.58%
Vitamin D:0.19µg
1.28%