Little, pretty and very tasty: these choco coffee muffins are perfect for your breakfast.

Ingredients


- 375g white yogurt

- 3 medium eggs,

- 100 ml seed oil (or melted butter at room temperature),

- 100g brown cane sugar,

- 50g bitter cocoa

- 320g flour (T1 or whole)

- 1 baking powder sachet

- 15g instant coffee

- 120g dark chocolate chips

- mixed jams to taste: I’ve used strawberries, sour cherries and peaches (for me Vis jams)

 

Preparation


Turn the oven to 180 ° C.

Pour yogurt and eggs into a bowl and beat with a whisk to mix. Add oil (or butter) and beat a little more. Put the sugar, cocoa, flour, baking powder and coffee in a second bowl: mix everything together, make a hole in the center and pour in the yogurt mixture.

Mix all the ingredients with a wooden spoon and divide the mixture into 20 muffins tins of 6.5 cm. Decorate each muffin with plenty of chocolate chips and bake for 20-25 minutes. Remove from the oven and let it cool completely.

Cut the cap off the muffins and stuff them with the jams. Close and enjoy for breakfast or afternoon snack!

Notes:

You can prepare the same version of the muffins for children without instant coffee.