Yogurt and chocolate muffins

Name: Yogurt and chocolate muffins
Ingredients: 3 eggs; 4 tablespoons sugar (80-100 g); 2 tablespoons oil; 100 g yogurt; 5 tablespoons flour; 10 g baking powder; 1 tablespoon unsweetened cocoa; 50 g chocolate chips

Dessert - Yogurt and chocolate muffins by Adelina H. - Recipia

Yogurt and chocolate muffins have two-tone batter, with cocoa and chocolate chips. The eggs, yogurt and oil make them soft, and the centers stay tender after baking; I use plain, thick yogurt, not a very runny one. Prep: 20 minutes. Cook: 20 minutes. Total time: 40 minutes. Servings: 6. About 215 kcal and 4 g protein per serving.

Ingredients

3 eggs
4 tablespoons sugar (80-100 g)
2 tablespoons oil
100 g yogurt
5 tablespoons flour
10 g baking powder
1 tablespoon unsweetened cocoa
50 g chocolate chips

Preparation

1. Put the eggs, sugar and oil in a bowl and beat for 10-15 minutes, until the mixture is foamy and pale. 2. Fold in the yogurt with a spoon, using an up-and-over motion. Add the flour and baking powder, then mix until you have a smooth batter. 3. Transfer a quarter of the batter to a separate bowl and stir in the cocoa. Fold the chocolate chips into the remaining batter. 4. Fill the muffin cups almost halfway and bake for 20 minutes at 180°C, until they rise and are lightly browned. 5. Serve them plain, with powdered sugar, chocolate or jam, as you like.

Notes

Thick yogurt makes the batter less runny; if yours is very thin, leave it to drain before mixing it in. Mini muffin cups bake faster, so start checking them earlier; small chips spread more evenly than large ones. You can replace the chips with 50 g chopped chocolate, without changing anything else in the batter. I serve them with powdered sugar; they contain gluten, eggs and dairy. Stored in a sealed container in the fridge, they keep for up to 3 days.