Just to let you know, these chocolate brownie muffins are not sweet, they're more like dark chocolate than milk if that makes sense? It's the cocoa, I'm going to make them with a choc shot and let you know if that's less bitter...but if you like dark chocolate you'll love these!
These ingredients make three portions (you’ll get 4-5
muffins per portion)
Ingredients:
6 weetabix
30g cocoa
15 tsp sweetner
6 eggs
Vanilla essence or orange depending on what flavor you want
(a capful)
Method:
Put Weetabix in a bowl and add some hot water, enough to
soften them. Once they have absorbed the
water tip any extra away and squash the weetabix with a fork.
Sprinkle on the cocoa and sweetner, add the flavouring of
your choice and mix well.
Put the eggs in a bowl and whisk until light
Add to the Weetabix mixture and whisk with an electric whisk
for a couple of minutes until the batter is blended and looks a little like
this:
 |
| The batter should be light and airy |
Divide into cupcake holders, I use silicone as I find they
stick to the paper otherwise but as long as you let the cool before eating they’ll
be fine. Fill them nice and high, they
will rise but not a crazy amount.
 | ||||
| Fill quite high |
Bake at 180 or gas mark 6 for about 25-30 minutes or until firm to touch. Don't overbake them as they'll dry out.
Leave to cool and set before removing from the cases.
 |
| They rise enough to look like normal muffins! |
 |
| Finished Slimming World chocolate brownie muffins |
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