Lower Fat Chocolate Muffins
A classic recipe with less fat
Cocoa Powder - 1 tbsp
Self-raising Flour - 100g
Bicarbonate of Soda - ½ tsp
Skimmed Milk - 100ml
Sunflower Oil - 2 tbsp
Free-range Eggs - 1
Low-fat Custard - 2 x 150g
Dark Chocolate, chopped - 25g
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.