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EBONY AND IVORY MUFFINS




Source of Recipe


the web


List of Ingredients




2 cups (250g) plain flour
1 tbsp baking powder
1/3 cup (90g) caster sugar
1 cup (250g) vanilla yoghurt
2 eggs
(125g) unsalted butter, melted and
cooled
(180g) dark cooking chocolate,
melted
1/2 cup (60g) chopped walnuts
1/2 cup (80g) chopped blanched almonds
2 tsp finely grated orange rind

Recipe



1. Preheat the oven to moderately hot (200 C ) 400 F. Grease 12 regular muffin
holes. Sift the flour and baking powder into a large bowl and add the sugar and
a pinch of salt. Stir, then make a well in the centre. Combine the yoghurt,
eggs and butter, then pour into the well.

2. Fold gently until just combined - the batter should be lumpy. Transfer half
the batter to another bowl.

3. Fold the chocolate and walnuts into one bowl of batter and the almonds and
orange rind into the other.

4. Spoon chocolate batter into one side of each muffin hole and almond batter
into the other side. Bake for 20 minutes, or until the muffins come away from
the side of the tin. Cool for 5 minutes, then transfer to a wire rack.

Makes 12.