I just felt like baking, plus I had some leftover yoghurt and I decided I’ll use it instead of milk.
3/4 cup margarine
3/4 cup sugar
2 tablespoons vanilla essence
3/4 cup plain yoghurt
1/4 cup water
2 cups all purpose flour
3 tablespoons cocoa powder
1 1/2 tablespoons baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder (optional)
A handful of sultanas
Start by greasing your muffin tin and remember to pre heat your oven at 350 degrees F (about 175 degrees C).
Using a wooden spoon/ spatula cream your sugar and margarine.
Then add in the eggs one by one.
Add the vanilla essence.
In another bowl combine the dry ingredients except the cocoa powder,cinnamon and sultanas.
Add the flour mixture to the creamed sugar in three parts alternating with the yoghurt.
Take the sultanas and coat them with about a tablespoon of flour. This will ensure that they won’t sink to the bottom of the muffins while baking.
Fold them into the cake batter. In case the batter is a bit think add about 1/4 cup of water.
Now for the chocolate part;
In another bowl, mix the cocoa powder,cinnamon and nutmeg. Mix with about 2 tablespoons of water to get a semi thick paste.
Add half the batter into the paste and stir.
Pour out some of the vanilla better into the muffin tins, about a quarter in each tin.
Then add the chocolate batter. Sadly I don’t have pics since at that point my phone’s charge was out… 🙁
Bake for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Tasty and pretty moist, I guess it’s because of the yoghurt.
Perfect for an afternoon snack with some tea or hot chocolate.