- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 215
- Fat Content: 8g
- Saturated Fat Content: 2g
- Carbohydrate Content: 32g
- Sugar Content: 17g
- Fiber Content: 1g
- Protein Content: 5g
- Sodium Content: 0.59g
Chocolate muffins with hot chocolate custard
Ingredients
- cocoa-powder - 1 tbsp cocoa powder
- self-raising-flour - 100g self-raising flour
- bicarbonate-of-soda - 1/2 tsp bicarbonate of soda
- golden-caster-sugar - 50g golden caster sugar
- skimmed-milk - 100ml skimmed milk
- egg - 1 egg
- sunflower-oil - 2 tbsp sunflower oil, plus extra for greasing
- custard - 2 x 150g pots low-fat custard
- dark-chocolate - 25g dark chocolate, chopped
Instructions
- Heat oven to 160C/fan 140C/gas 3. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
- Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.
Diabetes-friendly recipe for 6 people, takes only 10 mins; recipe has cocoa powder, self-raising flour, bicarbonate of soda, golden caster sugar, skimmed milk, egg, sunflower oil, custard and dark chocolate.
