(at time of publication)
- 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
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.
Using macadamia oil will add a richer, slightly nutty flavour.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 0g
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