So I just realized I haven’t had anything chocolate on the blog in one month! And this post was due, so here it goes. It’s skinny chocolate raspberry muffins.
I made them in January, since I was dieting, and toast for breakfast everyday can get a little boring. But the good news are, these are so good, you’ll want to make them anytime, diet or not.
I got this recipe from Sally’s blog, which I love. She has a lot of recipes for skinny muffins, as well as many other scrumptious bakes. And she just got her first cookbook published!
She made these with cherries, and although it was still cherry season, I used raspberries on mine because I still had (still have) a lot of them laying around in the freezer. They were so good, and with only 110 calories per muffin! (per Sally’s calculation; I suppose mine would have a bit less because of the raspberries).
Like most muffins, these are also really easy to make. You should ideally use non-fat Greek yogurt, which we don’t have here, but you can make it at home very easily. Just take any regular non-fat yogurt and strain it. To do this, place the yogurt on a cheesecloth or a very thin cloth napkin (you can even use of those heavy-duty paper towels) laid over a colander. Place the colander in a bowl to catch any dripping liquid, then cover the yogurt and return it to the fridge for at least 8 hours (preferably 24). You’ll be left with thick, yummy Greek yogurt.
The recipe makes a dozen, and the first 6 were gone by the afternoon. I wrapped the rest in film and froze them. To defrost them, I just heated them in the microwave for 40 seconds, and they were as good as the first day.
You can get the recipe for these moist and super chocolaty muffins here. Just a warning though, these are made without liners cause they are fat reduced and would stick to the liners. I made mine in a silicone mold as you can see, and the bottoms of the muffins picked up a bit of the silicone taste. I had never had any trouble with my silicone molds before, so I was unpleasantly surprised. The muffins were still yummy, but make sure you use a metal or a trustworthy silicone pan to save you the stress.