Crispy chocolate chip muffins
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Zucchini
200 g, grated
Reduced fat oil spread
2 tsp, melted
Maple syrup
2 tsp
Rolled oats, dry
⅓ cup(s), (30g)
Egg(s)
2 medium
Brown sugar
30 g
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Plain wholemeal flour
⅔ cup(s), (100g)
Baking powder
1½ tsp
Dark chocolate chips
45 g
Instructions
1
Preheat oven to 180°C. Wrap zucchini tightly in a clean tea towel and squeeze hard to remove excess moisture and set aside. Combine oil spread, syrup and half the oats in a small bowl. Set aside.
2
Beat eggs and sugar with electric beaters on medium-high speed until foamy. Stir in yoghurt, zucchini and remaining oats until well combined. Fold in flour, baking powder, a pinch of salt and chocolate chips. Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds. Top each evenly with reserved oat mixture.
3
Bake for about 20 minutes, or until muffins are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.
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