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Category:Description
Mini Chocolate Muffins, made a little healthier and low in sugar. Brilliant for packed lunches or as an afternoon snack for kids
Ingredients
- 2 medium eggs
- 50g melted butter
- 130g plain yogurt
- 50g honey
- Juice of 2 mandarins
- 150g self raising flour
- 20g cocoa powder
Instructions
- Preheat the oven to 180c fan.
- Add the eggs, melted butter, yogurt, honey and mandarin juice to a large bowl and mix well.
- Add the flour and cocoa powder and mix again, just enough so that the ingredients are well combined.
- Add the mixture into a mini muffin tray, dividing equally between the 24 compartments. I used a silicone muffin tray so didn’t have to grease it but if you are using a metal one you will need to grease with a little butter or oil.
- Bake for 17 minutes.
- Allow the mini muffins to cool for a few minutes before popping out of the tray.
Notes
These Chocolate Mini Muffins will keep in an airtight container for up to 3 days. They can also be frozen. Freeze in a container or freezer bag and defrost at room temperature in a couple of hours.