These muffins are perfect for chocolate lovers who want to Get Fruity! – low in fat and sugar, they're bursting with berries.


  • 200g plain flour 
  • 1 tablespoon cocoa powder 
  • ½ teaspoon bicarbonate of soda 
  • 2 teaspoons baking powder 
  • 75g caster sugar 
  • 75g reduced-fat spread 
  • 3 tablespoons low-fat natural yoghurt 
  • 100ml skimmed milk 
  • 1 egg 
  • 160g fresh raspberries


  1. Preheat the oven to 200°C/Fan 180°C.
  2. Line a mini muffin baking tray with mini muffin cases.
  3. Combine all the dry ingredients (flour, cocoa powder, bicarbonate of soda, baking powder and sugar) in a bowl.
  4. Melt the reduced-fat spread in a pan or in the microwave. Allow to cool slightly before mixing with the yoghurt, milk and egg. Then pour into the dry ingredients and combine. Don’t over-mix, or the muffins will be dense.
  5. Gently stir in the raspberries. Spoon the mixture into the muffin cases – you will need a good teaspoonful per case.
  6. Place in the oven and bake for 15–20 minutes, or until risen and firm to touch.
  7. Transfer the muffins onto a wire rack to cool.