Makes 12 cupcake sized or 16 mini muffins
Dark or milk chocolate, coarsely chopped
Large eggs, room temp
Gilchesters Organic Pizza & Ciabatta flour
Pre-heat the oven to 180C. Line a 12 cup muffin tin with cupcake cases, or lightly butter the tin.
In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternatively you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
In another mixing bowl, mix the remaining 1/4 cup of oil with yoghurt, sugar, eggs, vanilla and almond extracts.
In a large bowl, whisk the flour, baking powder and salt. Make a well in the centre of the flour mixture and pour in the yoghurt mixture. Stir lightly a couple of times then add the melted chocolate and stir until just smooth.
Divide the batter among the muffin or springform cups and bake for 20 – 25 mins or until they feel barely set in the middle and a tester comes out clean.
Remove from the oven and cool on a wire rack before serving with coffee and lightly sweetened whipped cream and fresh berries.
The muffins can be stored in an airtight container at room temperature for four days.
This recipe has been adapted from Smitten Kitchen.