Serves 8
Directions
- 1Mix the melted light butter and sweetener until well combined.
- 2Add in the egg, yogurt, milk and vanilla and mix well.
- 3Sift through the dry ingredients, including chocolate protein powder, and mix until just combined.
- 4Fold in the chopped chocolate chunks (dusted in flour).
- 5Cover and let the batter sit in the fridge for about 30 minutes to overnight (can be skipped).
- 6Pre-heat oven to 220°C.
- 7Divide the batter into 8 to 10 muffin liners, topping with extra chocolate chunks.
- 8Bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue to bake for 18-20 minutes.
- 9Let cool in the tin and enjoy.
Ingredients
- 50 g light butter, melted and cooled slightly
- 1 egg
- 75 g yogurt
- 180 ml milk
- 1 tsp vinegar or lemon juice
- 1 tsp vanilla
- 100 g granulated sweetener
- 130 g flour
- 20 g cocoa powder
- 60 g chocolate protein powder
- 100 g chocolate chips/chunks
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 1 dash salt
Equipment
muffin tinsoven
Tips
- Dust chopped chocolate chunks in flour before folding into the batter.
- For jumbo muffins, make 8 servings. For slightly smaller muffins, make 10 servings.
- Cover and let the batter sit in the fridge for about 30 minutes to overnight for best results (can be skipped).
- To make them extra fluffy, bake at 220°C for 5 minutes, then drop the temperature to 180°C and continue baking for 18-20 minutes.
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