Chocolate and Cinnamon Cranberry Muffins

Makes 12 muffins.

Ingredients:

250g SR flour

90g muscovado sugar

85g Natural Selection cinnamon cranberries 125g low-fat yoghurt

2 tbsp cocoa

50g dark chocolate, melted

1 tsp baking powder

1 egg, beaten

3tbsp sunflower oil

130ml skimmed milk

Method:

Pre-heat oven to 180c/gas4.  Line muffin tin. Sift flour, cocoa and baking powder, then mix in cinammon cranberries. Over a low-heat, gently melt chocolate in bowl over simmering water and leave to cool. Mix together milk, yoghurt, oil and beaten egg. Make a well in the centre of the dry mix and add liquid mixture, stir gently. Carefully fold in melted chocolate without over-mixing then spoon into cases. Bake for 15-20 minutes.