Prep 25 mins
Cook 20 mins
A simple and yummy way to satisfy your chocolate thirst! Kinda like a brownie but lighter and not as rich. It's great for breakfast or anytime you feel like :) To lower the fat content, opt for light margarine instead of butter!
- 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) container 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
- 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.
These are the most moist and tastiest light muffins I've ever made!! I can't tell you how tempting even the batter was while mixing everything together. I licked the bowl(confession, lol) clean towards the end;) For the chocolate yogurt, I bought Hazelnut Yogurt from the store and used 10 1/8 tbsps. of it. It's the yummiest chocolate yogurt I've had till date. After searching in quite a few places, I couldn't get unsweetened chocolate anywhere, and as a substitute, I used 63 gms. of Kit-Kat chocolate(that was three 2-finger bars). I followed your advice and used light margarine instead of butter for lowering the fat content. Since my oven does not have a 175C mark(with reference to step 1), I pre-heated my oven to 180C and proceeded with the recipe. You've forgotten to mention about adding essence in the method of the recipe. I added in the vanilla essence in step 11. The muffins were ready in 20 minutes and I found that step 23 wasn't required. The muffins were soo soft and tasty. Removing them from the muffin cups was quite an adventure and I felt like a muffin doctor (because of the tender way in which I removed them from the muffin cups, taking care that they do not break) :) Very tasty muffins and a winning recipe that I enjoyed making as part of "Pick Your Chef" contest here on Recipezaar! Thank you so much, Koko girl, for sharing these! I'm soooooooooo glad I picked you!
I followed the recipe exactly, but our muffins weren't moist at all. In fact, they were rather dry and crumbly. The batter was more the texture of cookie dough before baking, so we were cautious and made sure they didn't over bake. We even tried adding strawberry jam, butter or whipped cream to help with the dryness as we were eating them. We probably won't be making them again.