Lower fat Chocolate Muffins and Hot Chocolate Custard

Prep time: 10 minutes

Cooking time: 10 minutes

Difficulty: Easy

Makes 6

Lower fat Chocolate Muffins and Hot Chocolate Custard

Guilt free chocolate – what more could you ask for?!

Ingredients

1 tbsp cocoa powder
100g self-raising flour
½ tsp bicarbonate of soda
50g WHITWORTHS LIGHT SOFT BROWN SUGAR
100ml skimmed milk
1 medium free range egg
2 tbsp

sunflower oil, plus extra for greasing

 

 For the hot chocolate custard

2 x 150g pots low-fat custard
25g dark chocolate, chopped

 

Preparation method

Method

  • Preheat oven to 170C, fan 150C, gas 5.
  • Lightly grease 6 holes of a muffin tin. Sieve the cocoa into a large bowl with the flour and bicarbonate of soda. Stir in the WHITWORTHS LIGHT SOFT BROWN SUGAR and make a well in the centre.
  • Beat the milk, egg and oil together in a jug, pour into the well and stir quickly to make a batter. Spoon into the muffin tin and bake for 15 mins or until risen and firm to the touch.
  • Heat the custard according to instructions on pack, tip in the chopped chocolate and stir until melted and smooth.
  • To serve, turn the puddings into bowls and pour over the custard.

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