Ingredients:
1 1/2 cups plain unbleached flour or 1 1/2 cups all-purpose flour
1/2 cup whole wheat flour ( just to add a bit fiber)
3/4 cup melted butter or 3/4 cup margarine
1 (150 ml) containers chocolate yogurt
3 tablespoons baking powder
1/4 teaspoon salt
1 cup sugar
2 ounces unsweetened chocolate ( I use Hershey’s)
1/4 cup cocoa
3 medium egg whites
1 teaspoon vanilla
Directions:
Remember to preheat oven to 175 degrees Celcius before starting.
In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
Should take around 30-40 seconds depending on the type of microwave.
(Check after 30 seconds and add on the time if not melted).
When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
Make sure no chocolate is left stuck at the bottom of the bowl.
Set aside and let it cool for 1 minute.
When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
If the bowl is not large enough, transfer this mixture to a slight bigger one.
Afterwards, add in the sugar and mix well.
Pour this wet mixture into the flour mixture and slowly blend the two together.
Do not over mix.
The result should be quick sticky and thick.
Leave it aside.
Now in separate bowl, beat the egg whites until it forms soft peaks.
Fold the egg whites into the flour’s thick mixture until well blended.
But again, don’t overmix to let the air escape from the mixture.
Spoon batter equally into the muffin tins (12).
Bake for around 20 minutes.
Check the readiness by poking a toothpick into a muffin nearest you.
If the center comes out clean then it’s done.
If not, bake for another 5-10 minutes.
Servings: Serve
Time preparation: 25 min.
Time total: 45 min.