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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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for like a cool in chocolate muffins was used can do eat... Ingredients:
melted butter, to grease |
30g (1/4 cup) cocoa powder |
60ml (1/4 cup) hot water |
2 eggs, lightly whisked |
1 egg white |
100g (1/2 cup) caster sugar |
1 x 200g container skim milk natural yoghurt |
1 x 140g container apple fruit puree |
80ml (1/3 cup) reduced-fat milk |
1 tsp vanilla essence |
50g good-quality dark cooking chocolate (nestle plaistowe brand), finely chopped |
265g (1 3/4 cups) self-raising flour |
2 tsp icing sugar mixture, to dust |
Directions:
1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with melted butter to lightly grease.
2. Combine cocoa and hot water in a bowl and stir until smooth. Add the egg, egg white, sugar, yoghurt, apple puree, milk and vanilla, and whisk until well combined. Stir in the chocolate until combined.
3. Sift flour over the mixture and use a large metal spoon to fold until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres of the muffins comes out clean. Remove from oven. Set aside in the pans for 5 minutes before turning onto a wire rack to cool.
4. Dust with icing sugar to serve.
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