Preheat the oven to 180°C (170°C if fan-assisted).
In a bowl, mix the flour, cocoa, sugar, baking powder and salt.
In another bowl, combine the yogurt, oil, eggs and milk, mixing well.
Incorporate the liquid ingredients into the dry ones, mixing until you obtain a smooth batter.
Add the chocolate chips and mix gently.
Pour the batter into the muffin molds, filling them 3/4 full.
Distribute the dark, milk and white chocolate pieces on the surface of each muffin.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool before serving.
Muffin tins
Store in an airtight container for 2-3 days.
Perfect for a tasty breakfast or snack.
Italia, Lombardia
| Energy (kcal) | 234.63 |
| Carbohydrates (g) | 33.95 |
| of which Sugars (g) | 17.55 |
| Fat (g) | 7.06 |
| of which Saturates (g) | 4.05 |
| Protein (g) | 8.34 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.15 |
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