Friday, 2 December 2016


“Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.” - Alain Ducasse

We were given this recipe by a friend who in turn got it from a friend of hers who was originally from the USA. These are quite moist, tender, very chocolatey muffins.

Chocolate Muffins

1 cup brown sugar
1/3 cup vegetable oil
6 tbsp cocoa powder
6 tbsp hot water
2 eggs
2 tsp vanilla extract
2 cups self raising flour
1/2 tsp
1 cup Greek yogurt
1 cup chocolate chips (+ extra for decoration).

Preheat oven to 200˚C. Place paper muffin cases in a standard muffin tin and spray with non-stick spray; set aside.
In a large mixer bowl, combine the sugar and oil. Beat on high for 3 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the bowl, beat for another 1 minute. Add the eggs and vanilla, mix until combined.
In a separate mixing bowl, whisk together the flour and baking powder. Gradually alternate adding the dry ingredients and the yoghurt to the muffin mix, being careful not to overmix. Fold in 1 cup of the chocolate chips.
Fill each muffin case with the muffin batter (about 3.5 tbsp in each case). Sprinkle with extra chocolate chips on top if desired, and gently press into the batter.
Place in the oven to bake for 7 minutes at 200˚C and then reduce the heat to 170˚C and continue baking for 10-12 more minutes. Remove from oven when done and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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