Ingredients
3 eggs
100 g of sugar
200 g of flour
11 g of royal type chemical yeast (chemical booster)
125 g of natural yogurt
85 gr of butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Optional cocoa cream
Preparation
- In a large bowl, vigorously beat the eggs + sugar until the mixture acquires a whitish color. Add the natural yogurt and mix. Add the dry ingredients (flour + chemical booster) to the preparation and mix. Add the melted butter.
- Divide the dough into two different bowls. In one of them, add the cocoa powder and mix well.
- In the other bowl, add the vanilla and mix well.
- With the help of some soup spoons, pour the two masses into the muffin mold, alternating them randomly.
- When we have put all the dough in the mold, with a wooden skewer or the tip of a knife, mix both masses a little, without mixing excessively so that it does not collapse.
- In an oven preheated to 180°C, we will cook our muffins for 15 minutes.
- Once baked, let them cool completely (preferably on a rack).