Double-chocolate mini-muffins

You've just got to whip up a batch of our low calorie, delicious double-chocolate chip mini-muffins and watch them disappear! They freeze well, great for lunchboxes, picnics or a morning tea treat.

Serves: 36 (makes 36)

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 ¾ cups self-raising flour, sifted

¼ cup cocoa powder

¾ cup firmly packed brown sugarlight brown cane sugarX

1 egg, beaten lightly

¾ cup low-fat vanilla yoghurt

½ cup mashed banana

⅓ cup vegetable oil

18 chocolate buttons, halved

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Instructions

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1 Preheat oven to 200°C. Line 36 mini-muffin holes with paper cases (or make 3 batches with a 12-hole tin). Combine flour, cocoa and sugar in a large bowl. Add egg, yoghurt, banana and oil. Stir until just combined.

2 Divide mixture among paper cases. Press a chocolate button half into each muffin. Bake for 15 minutes, or until an inserted skewer comes out clean. Transfer to a wire rack to cool.

Variations

Using macadamia oil will add a richer, slightly nutty flavour.

HFG tip

Nutrition Info (per serve)

Calories 69 cal

Kilojoules 290 kJ

Protein 1 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 0 g

Sodium 30 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.