2 pears in juice, halved and thinly sliced
1 ¼ cups self-raising flour
1 tsp ground cinnamon
⅓ cup cocoa powder
½ cup granulated sucralose sweetener
200 g tub plain no-fat yoghurt
Sugar-free Chocolate Sauce
1 tbsp Dutch cocoa
1 tbsp gluten-free cornflour
1 ¼ cups water
¼ cup maple syrup
1 tbsp granulated sucralose sweetener
- Preheat oven to 180°C (160°C fan forced). Spray or line 8 holes of 2 Texan muffin pans with large white paper cases. Arrange pear slices into bottom of muffin papers.
- Sift self-raising flour, ground cinnamon and cocoa powder into a bowl, add Granulated. In a separate bowl, whisk together yoghurt, eggs, ⅓ cup water and 2 tablespoons vegetable oil. Fold this mixture into dry ingredients.
- Divide mixture evenly among muffin papers. Bake in the oven for 15-20 min, or until the cakes are cooked when tested with a skewer. Allow to cool in pans for 5 min before turning onto a wire rack to cool completely. Serve drizzled with a little Sugar-free Chocolate Sauce if desired.
- In a small saucepan, combine 1 tablespoon each Dutch cocoa and gluten-free cornflour with 1¼ cups water. Add in ¼ cup 100% pure maple syrup and 1 tablespoon Granulated. Bring to the boil, simmer 5 min, stirring until thick. Pour into a bowl and cover with plastic wrap. Cool for 15-20 min before serving. Serves 8.