Serves: 24 (makes 24 mini muffins)
Time to make: 25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
Total cost: $3.84 / $0.16 per serve
50g reduced-fat spread
4 tablespoons sugar
2 tablespoons cocoa
1 cup flour
1 teaspoon baking powder
3/4 cup trim milk
1/2 cup chocolate chips
1 cup grated courgette
Step 1Preheat oven to 180C. Lightly grease a 24-hole mini muffin tray or place mini-muffin paper cases in tray holes.
Step 2Beat spread and sugar together until creamy. Add egg. Beat again.
Step 3Add remaining ingredients and gently mix to combine.
Step 4Spoon mixture into prepared tray holes or paper cases. Bake until firm and well risen.