Double chocolate mini-muffins
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Time to make:
25 mins, prep 15 mins, cook 10 mins
$0.40 per serve
(at time of publication)
Full ingredients list:
- 1 3/4 cups self-raising flour, sifted
- 1/4 cup cocoa powder
- 3/4 cup firmly packed brown sugar
- 1 egg, beaten lightly
- 200g tub low-fat vanilla yoghurt
- 1/2 cup mashed banana
- 1/3 cup vegetable oil
- 9 milk chocolate Lindt balls, quartered
Nutritional information (per serve)
Instructions and steps:
Step 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.
Step 2 Divide mixture among paper cases. Press a piece of Lindt ball 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.
About this recipe
First published: April 2010