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Chocolate shock muffins without eggs

updated

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Ingredients for 1 servings:

  • 225 g flour
  • 150 g sugar
  • 10 g baking powder
  • 1 pinch of salt
  • 85 ml oil
  • 300 g natural yogurt, 3.5%
  • 3 tbsp cocoa powder, unsweetened
  • 50 ml water, lukewarm
  • 1 tsp espresso powder, instant

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Combine flour, sugar, baking powder, salt, and cocoa powder in a bowl. Then add the oil, yogurt, and espresso powder dissolved in a little water. Stir the batter for about 2 minutes until creamy. Then, using two spoons, fill the batter into prepared muffin cups. Bake the muffins on the middle rack of a preheated oven at 175°C (350°F) for at least 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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