100 grams plain flour
100 grams granulated sugar
75 grams yoghurt
50 grams butter
50 ml oil
50 grams miniature dark chocolate chips
4 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon cinnamon
1 medium egg
100 ml boiling water
200 grams fresh apricots
Preparation
Sift the flour with the cocoa, cinnamon and baking powder and set it aside. Beat the butter and sugar, on high, until light and fluffy, add the egg and combine well. Add the oil and yoghurt and briefly mix it up with a wire whisk. Add the sifted dry ingredients and mix just until combined, then slowly drizzle in the boiling water, whisking as you pour. In the end, add the chopped apricots (diced into small pieces) and the chocolate chips and mix everything together. Pour the batter in the muffin tin lined with muffin liners (you will get 10 muffins) and bake in a preheated oven, at 200˚C (395˚F) for 12-15 minutes.
