Debbie's Chocolate Muffins
Ingredients
For the cakes:
150g pot natural yogurt
3 eggs, beaten
1 tsp vanilla extract
175g golden caster sugar
110g self-raising flour
30g cocoa powder
100g ground almonds
175g unsalted butter, melted
Pinch of salt
For the frosting:
100g chocolate (milk or dark)
140g unsalted butter
140g icing sugar
Method
1. Heat oven to 190C, 170C(fan), Gas 5. Line a 12-hole muffin tin with paper cases.
2. In a jug, mix the yogurt, eggs and vanilla extract.
Put all the dry ingredients in to a large bowl and make a well in the middle.
Add the yogurt mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it.
Spoon in to the cases (they will be quite full), and back for 18-20 minutes, or until risen and springy to the touch. Cool for a few minutes, then put on to a wire rack to cool completely.
3. To make the frosting, melt the chocolate in the microwave on high or 1½ minutes, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate.
