Easy chocolate muffins
- 60g white sugar
- 45g brown sugar
- 190g 00 flour (alternatively use plain, all-purpose flour) – see note in step 2
- 50g unsweetened cocoa (such as Perugina cacao amaro)
- 8g Italian baking powder (such as Lievito Bertolini), sifted
- 1/2 teaspoon bicarbonate of soda
- A pinch of salt
- 100g butter, melted
- 80g vanilla yoghurt
- 2 eggs
- 50ml milk
- 1 teaspoon vanilla essence
- 60g dark chocolate chips
Requires: Muffin pan lined with 10 large muffin cases
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 10 large paper cases.
In a medium-sized mixing bowl combine the dry ingredients including white sugar, brown sugar, flour, cocoa, baking powder, bicarbonate of soda and a pinch of salt. In a separate bowl, add the liquid ingredients including the butter, yoghurt, eggs, milk and vanilla essence. Stir to combine.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Use the wooden spoon to stir the dry ingredients, one tablespoon at a time into the liquid mixture until well combined. Add half of the chocolate chips to the muffin mixture. Spoon the muffin mixture into the cases. Top the muffins using the remaining chocolate chips.
Bake for 20 minutes or until a skewer inserted in centre comes out clean – buon appetito.
