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Yogurt and cocoa muffins · GialloZafferano.com

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  Speaker 1: Yogurt and cocoa muffins are soft, light, and tender. They
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  Speaker 1: stay moist thanks to yogurt and sunflower seed oil without
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  Speaker 1: any butter. You prepare them quickly with simple ingredients, a whisk,
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  Speaker 1: and a standard muffin tin. They are ideal for breakfast,
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  Speaker 1: a snack, or to take with you during the day.
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  Speaker 1: For about 12 muffins, you need preparation time, about 5 minutes,
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  Speaker 1: cooking time, 20 to 25 minutes, difficulty, easy, Cost, low.
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  Speaker 1: Ingredients for 12 muffins. 1 cup, that is 130 grams,
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  Speaker 1: of type 00 flour. 0.8 cup, that is 100 grams,
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  Speaker 1: of potato starch. 1 cup, that is 250 grams, of
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  Speaker 1: natural plain yogurt. 6 1⁄2 tablespoons, that is 80 grams.
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  Speaker 2: Of sugar. 6 tablespoons, that is 30 grams, of unsweetened
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  Speaker 2: cocoa powder. 3 eggs. 3.5 oz of sunflower seed oil
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  Speaker 2: 4 tsp of baking powder If you want a richer version,
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  Speaker 2: you can also add about 3 oz of dark chocolate
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  Speaker 2: chips to the batter or cover the cooled muffins with
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  Speaker 2: a smooth white chocolate glaze. Start by taking a large bowl.
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  Speaker 2: Pour in the 3 eggs and the sugar. Whisk until
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  Speaker 2: the mixture becomes pale and frothy. While you keep whisking,
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  Speaker 2: pour in the sunflower seed oil in a thin stream.
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  Speaker 2: Add the natural plain yogurt. Continue whisking until the liquid
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  Speaker 2: mixture looks smooth and well combined. In another container, place
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  Speaker 2: the type 00 flour, the potato starch, the baking powder,
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  Speaker 2: and the unsweetened cocoa powder. Stir these dry ingredients so
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  Speaker 2: they mix evenly. Add the dry ingredients to the egg, sugar, oil,
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  Speaker 2: and yogurt mixture. Do this gradually, whisking carefully. Keep mixing
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  Speaker 2: until you obtain a smooth, homogeneous batter with no visible lumps.
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  Speaker 2: Take a standard muffin tin with 12 holes. Line each
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  Speaker 2: hole with a paper liner. Pour the batter into the liners,
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  Speaker 2: leaving about one inch from the rim of each liner,
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  Speaker 2: so the muffins have space to rise in the oven.
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  Speaker 2: Heat a conventional oven to 356 degrees Fahrenheit. When the
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  Speaker 2: oven is hot, place the muffin tin on the middle rack.
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  Speaker 2: Bake for 20 to 25 minutes. Near the end of
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  Speaker 2: the cooking time, check the doneness. Insert a toothpick into
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  Speaker 2: the center of a muffin. If the toothpick comes out
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  Speaker 2: dry or with just a few crumbs, the muffins are ready.
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  Speaker 2: If it comes out with wet batter, leave the muffins
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  Speaker 2: in the oven a little longer, then check again. When
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  Speaker 2: the muffins are baked, remove the tin from the oven.
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  Speaker 2: Let the muffins cool at room temperature before you serve them.
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  Speaker 2: If you wish, at this point you can add the
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  Speaker 2: white chocolate glaze on top or enjoy them plain. You
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  Speaker 2: keep the yogurt and cocoa muffins for two to three
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  Speaker 2: days at room temperature, covered with a glass dome or
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  Speaker 2: another cover. You can also freeze them after you bake
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  Speaker 2: and cool them completely. When needed, you thaw them and
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  Speaker 2: warm them slightly in the oven before serving, so they
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  Speaker 2: regain their softness.