1 bottle (237 mL) Chocolate Glucerna®

250 mL (1 cup) whole-wheat flour

150 mL (⅔ cup) all-purpose flour

5 mL (1 tsp) baking powder

1 mL (¼ tsp) baking soda

1 mL (¼ tsp) salt

80 mL (⅓ cup) granulated sugar

60 mL (¼ cup) cacao powder

1 egg

10 mL (2 tsp) orange zest

60 mL (¼ cup) orange juice, freshly squeezed

45 mL (3 tbsp) butter, melted

60 mL (¼ cup) miniature chips

1. Place a rack in the middle of the oven and preheat to 190°C (375°F). Butter the muffin tin or use individual silicone or paper moulds.

2. In a large bowl, mix the flours, baking powder, baking soda, salt, sugar, and cacao.

3. In another bowl, mix the Glucerna®, egg, orange juice and zest, and butter.

4. Add the liquid ingredients to the dry mixture. Stir slightly, just enough to moisten all the dry ingredients.

5. Fill each muffin mould three-quarters full. Scatter the chocolate chips on top of the muffins. Bake for 15 minutes until the tops are firm to the touch. Cool for 5 minutes in the moulds before transferring them to a rack until they cool completely.

Lower in fat compared to store-bought muffins, and a source of fibre too! Wrap them individually for grab-and-go healthy snacks.