No messing about here, let's get baking...
Ingredients
- 250g All-purpose Flour
- 200g Granulated Sugar
- 41g Unsweetened Cocoa Powder
- 1 Tsp Baking Soda
- 315g Chocolate Chips
- 2 Large Eggs
- 185g Plain Yogurt
- 120ml Vegetable Oil
- 120ml Whole Milk
- 1 and 1/2 Tsp Vanilla Extract
- 1 Pouch of Mallow and Marsh Raspberry marshmallows
Method
- Pre-heat oven to 200°C fan and line a muffin pan with cupcake liners.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
- Whisk the eggs, yogurt, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
- Spoon the batter into liners, filling them all 3/4 of the way and add the marshmallow to the centre. Bake for 5 minutes at 200°C then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Happy Baking xoxo
Comentários