3 medium eggs
150 grams sugar
100 ml oil
200 grams Greek yoghurt
200 grams plain flour
2 teaspoons baking powder
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
Preparation
Sift together the plain flour with the baking powder and set it aside. In a small bowl, sift the cocoa powder to make sure there aren't any lumps. Beat the eggs with an electric mixer on high for about a minute, then add the sugar and beat for 2-3 more minutes, until pale and thick, then pour in the oil and Greek yoghurt and blend well. Pour in the flour and whisk to combine, then divide the batter into two bowls. Put a teaspoon of vanilla in one bowl, and put the cocoa powder in the other bowl and combine well. Grease and flour (or line with paper liners) one 12-cup muffin pan, evenly distribute the vanilla batter among the cups, then evenly distribute the cocoa batter. Take a skewer or a butter knife and give a whirl in each cup, to create the marbled effect. Bake the muffins in a preheated oven, at 180˚C (350˚F) for about 15 minutes.
