Chocolate muffin puddings
- 100g dark chocolate
- 115g butter
- 275g plain flour
- 1 tsp bicarbonate of soda
- 200g soft brown sugar
- 1 large free-range egg
- 100g low fat natural yogurt
- 150ml milk
- ½ tsp vanilla extract
- 50g milk chocolate drops
- Dr Oetker ready to roll coloured icing
- 100g white chocolate
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a muffin tray with 12 brown paper muffin cases.
Break up the dark chocolate and put in a bowl with the butter. Stand it over a pan of simmering water – don't let the base touch the water. When the chocolate has melted, remove the bowl.
Sift the flour with the bicarbonate of soda into another bowl. Stir in the soft brown sugar.
Beat the egg with the low fat natural yogurt, milk and vanilla extract. Add the mixture to the flour with the melted chocolate. Stir until mixed and fold in 50g milk chocolate drops.
Divide between the cases and scatter over more drops. Bake for 20-25 minutes or until the tops spring back when pressed. Cool on a wire rack.
Use the red and green icing from a pack of Dr Oetker ready to roll coloured icing to make holly leaves and berries, using icing sugar for rolling out.
Melt the white chocolate and drizzle a little on each muffin to look like cream on a pudding. Decorate with the holly and berries. Leave until the chocolate sets.