Chocolate muffins with yogurt
Description
Homemade baked goods for tea. This recipe yields 12–16 chocolate muffins
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line the cupcake pan cavities with paper liners or lightly grease the pan with oil. Coarsely chop the chocolate. In a bowl set over a saucepan of boiling water, melt the chocolate with 1/4 cup of vegetable oil. Once the chocolate has melted, remove from heat. Alternatively, you can do this in the microwave by heating for 30 seconds, stirring, then heating for another 15 seconds. In another bowl, mix the remaining 1/4 cup of oil with yogurt, sugar, eggs, vanilla extract, and almond extract.
- 2
Step 2
2. In a large bowl, mix flour, baking powder, and salt. Make a well in the center of the flour and pour in the yogurt mixture. Stir a couple of times, then add the melted chocolate and mix until smooth.
- 3
Step 3
3. Divide the dough among the mold compartments and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Then remove from the oven and cool on a wire rack.
- 4
Step 4
4. Serve with coffee, whipped cream, and berries. Optionally, sprinkle with powdered sugar. The cupcakes can be prepared in advance and stored in an airtight container at room temperature for up to four days.