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Ingredients for 16 muffins
210 g Mulino Marello Natural Flour Blend for Cakes
3 medium eggs (at room temperature)
salt
135 g caster sugar
125 g lactose-free plain yogurt
15 g vanilla baking powder
90 ml sunflower seed oil
70 g dark chocolate chips
Procedure
Place the eggs, a pinch of salt in a large bowl and start whipping the eggs with an electric whisk.
After less than a minute, add the sugar little by little and beat the eggs for a few minutes, until they become nice and frothy.
When the eggs are nice and frothy, add the oil and mix it with the whisk. After mixing it, add the yogurt and mix it with the whisk. When the yogurt is also blended, take the flour, the baking powder and sift them, adding them twice into the mixture with the eggs and sugar (mix them well with an electric whisk).
Now add the flour-covered chocolate chips to the mixture and mix with a spatula. Place the liners in the muffin pans, add the mixture into the liners (with a spoon or an ice cream scoop) and bake in a preheated static oven at 160° for 30 minutes.
In the preheated ventilated oven at 150/155° for 30 minutes.