These muffins don't exist.

I said to E, "Today I'm going to bake some healthy chocolate muffins." He replied, "That doesn't even exist."

Look, I'm no fool. I won't pretend that this recipe is super duper healthy, fat free, made out of unicorn calories or whatever. But, they are definitely healthier than your average double choc muffins, which means they won't land on your hips for even a second - they will just make your day brighter, your hair shinier, and your chocolate cravings at bay. Not scientifically proven, but they are packed full of protein and very little "bad" fat, which is always good.

I found this recipe, and tweaked it a little. It was my first time baking in our new flat (fun adventures included the smoke alarm going off multiple times...) so I'm still getting used to the oven, but all in all they turned out pretty good.

The oven was preheated to 220ΒΊC. Then I mixed 1/2 cup raspberry jam (no sugar added), 1/2 cup caster sugar, 1/4 honey, 1/2 cup fat free Greek yogurt, 2 egg whites & 2 tsp vanilla extract in a big bowl.

Onto the dry ingredients. Even though the original recipe asks for half each of white & whole wheat flour, I decided to go with wholewheat spelt flour for the whole cup. I didn't mind if they didn't turn out as fluffy - in my head, the maths went all wholewheat = more chocolate allowed.

With the flour, I mixed 1/2 cup cocoa (Green & Blacks is excellent), a couple of pinches of sea salt, and 1 tsp each of baking powder & bicarbonate of soda.

Then all I did was mix the wet & dry ingredients together. I was careful to not overmix it as that results in tough, dry muffins, and folded in the chocolate chips gently at the end. I put in a 1/2 cup, but of course, a heaped one.

I made the muffins quite large so my recipe only made 10, but you could easily make 12 with the same amount. If you have a squeezy ice cream scooper, that comes in very handy when dividing batter before baking.

As a pretty topping, I melted some smooth peanut butter and swirled it around at the top of each muffin. I completely forgot to photograph this step, but it's pretty self-explanatory.

I popped them in the oven at 220ΒΊC for 5 minutes, and then lowered the temperature to 190ΒΊC for about 10 minutes.

They came out perfectly cooked on the inside - not at all dry. Look at the melty chocolate in there!

The real seal of approval comes from E when it comes to "sneakily healthy" food. Hailing from France where butter is practically a religion, I was unsure of what he would think of this.

He said that he would describe it as moist (hate that word), chocolatey & gourmet. 

Clearly, it's a winner.