Ingredients

1 1/2 cups self raising flour, sifted
1/3 cup cocoa, sifted
1/3 cup CSR SMART
1 teaspoon vanilla essence
1 egg, lightly beaten
1/3 cup oil
1 cup low fat milk

Method

1. Lightly grease 2, 12 hole (2 tablespoon capacity) mini muffin trays.Preheat oven to 200°C conventional or 180°C fan forced.

2. Combine flour, cocoa and CSR SMART together in a medium bowl.
3. Mix the vanilla, egg, oil and milk in a separate bowl.

4. Gently pour the wet ingredients into the dry and lightly fold together until just combined. Over mixing will give tougher muffins.

5. Divide mixture evenly between each cup of the mini muffin pans.

6. Bake muffins for 15-17 minutes, or until they spring back when gently touched in the centre. Leave in tray for 5 minutes, then gently remove and cool on a wire rack.

7. Dust with sifted icing sugar.

Recipe courtesy of CSR Sugar