It's the beginning of January and most people still try to keep up with their resolutions on eating helathier etc. Well, I have to admit that I have no such resolutions, thus I don't feel bad for making delicious Rocher-chocolate muffins and sharing them with my friends in class (while several people watch us enviously...). On Tuesdays, I only have classes until 3pm and we have our weekly stitch n' bitch so it's the perfect baking day.
This week, I was convinced I'd make a blueberry cake until I saw that Ferrero Rocher were on sale. Buttermilk was sold out so I had to kind of improvise on these but they turned out really good anyway, so I'm sharing my recipe with you:
Ingredients for 16 muffins:
- 3 cups all purpose flour
- 3 eggs
- 1 cup yoghurt
- 1 cup sugar
- 1 cup oil (I used sunflower oil)
- 1/2 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 3 tsp baking powder
- if necessary, some milk
- 16 Ferrero Rocher
Preheat oven to 300°F (150°C).
Add all the ingredients (except the Rocher) and mix until you have a creamy batter. Depending on the type of flour and the amount of cocoa powder I use, I sometimes add a little milk to get a creamy batter.
Pour the batter into the muffin pan (I like to use silicon liners because they don't need extra grease and they're reusable). I usually do this by filling each cup with ~2 tbsp in each cup. Don't fill the cups to the top because we still have to add the Rocher!
Next, put one Rocher into each cup and gently push it inside the batter until only the top half is visible.
Bake for 20 minutes(I use a convection oven. you might have to adjust the baking time if you're using a conventional oven) or until your muffins pass the toothpick test. Enjoy!