Ingredients:
- - 260 gr. of wheat flour
- - 50 gr. cocoa without sugar
- - 150 gr. of sugar
- - 1 sachet of Royal-type chemical yeast (16 gr.)
- - 2 natural Greek yogurts (125 gr. each)
- - 80 gr. sunflower oil
- - 2 eggs
- - 4 tablespoons of whole milk
- - 100 gr. chocolate chip
- - 3 handfuls of walnuts
Preparation:
- Preheat the oven to 180ºC heat up-down.
- Put the flour, cocoa, sugar and yeast in a bowl and mix. Then add the eggs, milk, yogurt and oil and beat until we have a homogeneous mixture.
- We add the 100 gr. of chocolate chips and two handfuls of chopped nuts and mix well throughout the mixture with a rubber spatula.
- We put paper cupcake liners inside metal flan boxes. We fill them almost almost to the top, helping us with a ladle because the dough is thick. This way they will come out with more pompadour, because the muffin papers will not open and the dough will rise upwards.
- Decorate with a handful of chopped walnuts and some chocolate chips on top, and bake them for about 25 minutes approx., After this time, we open the oven, prick a muffin with a knife, and if it comes out clean, they will be, otherwise, the We will leave a few more minutes until the puncture with the knife comes out dry.
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