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This is one of my favourite chocolate muffin recipes, you can use plain yoghurt if you prefer or miss out the vanilla essence if it makes it a bit heavy on the vanilla flavour for your taste. These freeze very well and are great for lunch boxes.
Ingredients
135 gms or 3/4 cup light brown sugar- packed but not too firmly
120 gms or 1/2 cup melted unsalted butter
250 mls or 1 cup vanilla yoghurt
1 egg
5 mls or 1 1/2 tsp vanilla extract
210 gms or 1 3/4 cup all purpose flour
50 gms or 1/3 cup unsweetened cocoa powder
Pinch of salt
8 gms or 1 1/2 tsp baking powder
150 gms or 1 cup bittersweet chocolate chips
Method
Preheat oven to 350F, 180C.
Line a 12 hole muffin tin with paper muffin cases.
Mix the sugar and butter together in a medium bowl.
Add yogurt, egg and vanilla and mix until well combined.
Sift the flour, cocoa, salt and baking powder together into a large bowl.
Add the wet ingredients to the flour mixture, stirring until just barely blended together.
Fold in the chocolate chips.
Spoon the mix into the muffin cases and bake for approx 25 minutes.
