Decadent Chocolate Muffins

Name: Decadent Chocolate Muffins
Total time: 55 min
Yield: 12
Ingredients: 0.25 cup milk; 1 medium egg (beaten); 0.333 cup sugar; 0.375 cup vegetable oil; 0.5 cup plain Yogurt (3.5 % fat); 0.5 cup Dark chocolate (at least 60 % cocoa solids, melted); 1.5 cups flour; 2 tsps Baking powder; 0.5 tsp baking soda; 1 pinch salt; 2 Tbsps cocoa powder; 12 paper liners; 1 Muffin tin (with 12 cups); 1.333 cups Dark chocolate (at least 60 % cocoa solids, cut into 5-10 mm squares); 0.375 cup cream (at least 30 % fat); 2 cups milk (3.5 % fat); 0.333 cup Dark chocolate (at least 50 % cocoa solids, broken into pieces); cinnamon (for dusting); Dark chocolate (at least 60 % cocoa solids, to serve); white chocolate (to serve)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

muffins

For the muffins: ¼ cup milk; 1 medium egg (beaten); 0.333 cup sugar; ⅜ cup vegetable oil; ½ cup plain Yogurt (3.5 % fat); ½ cup Dark chocolate (at least 60 % cocoa solids, melted); 1 ½ cups flour; 2 tsps Baking powder; ½ tsp baking soda; 1 pinch salt; 2 Tbsps cocoa powder; 12 paper liners; 1 Muffin tin (with 12 cups); 1.333 cups Dark chocolate (at least 60 % cocoa solids, cut into 5-10 mm squares)

For the hot chocolate: ⅜ cup cream (at least 30 % fat); 2 cups milk (3.5 % fat); 0.333 cup Dark chocolate (at least 50 % cocoa solids, broken into pieces); cinnamon (for dusting)

In addition: Dark chocolate (at least 60 % cocoa solids, to serve); white chocolate (to serve)

How healthy are the main ingredients?

Yogurt sugar egg salt cinnamon

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Preparation steps

Preheat the oven to 180 °C. Place paper cases in the holes of the muffin tin. Mix the milk with the egg, sugar, vegetable oil and yoghurt. Stir in the melted chocolate. In another bowl mix the flour, baking powder, bicarbonate of soda, a pinch of salt and the cocoa powder.

Quickly stir the egg and yoghurt mixture into the flour mixture and mix just long enough to moisten the dry ingredients. Put the mixture into the paper cases and scatter with squares of chocolate. Bake in the preheated oven (middle shelf) for 20-25 minutes (Test to see if they are done by inserting a wooden cocktail stick). Carefully lift the muffins out of the muffin tin and cool on a cake rack.

For the hot chocolate, whip the cream until stiff. Heat the milk, but do not let it boil, then add the chocolate and stir until melted. Pour into mugs, top with whipped cream and sprinkle with cinnamon.

Serve the muffins with the hot chocolate and the white and dark chocolate.