This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chocolate Muffins
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- #25406
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
1 cup granulated sugar
1 container (8 ounce size) non-fat plain yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1 ounce unsweetened chocolate, melted and cooled
1 tablespoon coarse sugar, optional
directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and place in a large bowl.
In another bowl, whisk together the egg, egg whites, and sugar, mixing until smooth. Stir in the yogurt, oil, vanilla, and melted chocolate. Mix well.
Make a well in the center of the flour mixture. Stir in the chocolate mixture until just combined. Do not over mix.
Fill the muffin cups 2/3rds full with the chocolate batter. Sprinkle the tops of each muffin with the coarse sugar. Place the muffins in the oven and bake at 350 degrees F for 15 minutes, or until the muffin tops spring back when lightly touched.
Remove the muffins from the oven and let them cool for 5 minutes in the pan. Remove the muffins from the tin and let them cool completely on a wire rack. Store the cooled muffins in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 28, 2013
I was looking for something chocolately that wasn't a cupcake. I like this because it is more of a muffin texture which really is what I was craving. And it's so easy to make. They also freeze really well.