Recipe Favourites Cakes / Baking Low-fat chocolate chip muffins

Low-fat chocolate chip muffins 

Ingredients

80ml water

50g pitted dried dates, coarsely chopped

30g unsweetened cocoa powder

30g bittersweet chocolate, coarsely chopped

3 tbsp light brown sugar

1 large egg

¼ tsp vanilla essence

¼ tsp bicarbonate of soda

Pinch of salt

2 tbsp plain flour, sifted

Light olive oil cooking spay

1 tsp icing sugar, for dusting

Method
Place water and dates into a heavy based saucepan and gradually bring to the boil. Remove from heat, place in a food processor together with cocoa powder and chocolate, pulse once and allow to cool for 2 minutes.

Add sugar, egg, vanilla essence, bicarbonate of soda and a pinch of salt, puree until smooth. Add flour and pulse until just combined. Do not over mix.

Spray a 6 cup muffin pan with light olive oil and spoon batter into cups dividing it evenly. Bake in the center of a pre-heated 170 º oven for approx 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in pan for 10 minutes before turning onto a wire rack cooling completely right side up.

Dust with icing sugar just before serving. Undusted muffins may be kept in an airtight container at room temperature for 48 hours.

Each muffin contains just 118 calories and 2.7g fat.

Makes 6

*Tanita KD300 Kitchen Scales.  RRP $129.00