LOWER FAT CHOCOLATE MUFFINS AND HOT CHOCOLATE CUSTARD

Prep time: 10 minutes

Cooking time: 10 minutes

Difficulty: Easy

Makes 6

Chocolate Muffin

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

Ingredients Quantity
Cocoa powder 1 tbsp
Self-raising flour 100g
Bicarbonate of soda ½ tsp
WHITWORTHS LIGHT SOFT BROWN SUGAR 50g
Skimmed milk 100ml
Sunflower oil, plus extra for greasing 2 tbsp
Free range egg 1 medium
Low-fat custard 2 x 150g pots
Dark chocolate, chopped 25g

PREPARATION 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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