Chocolate Muffins

1. Preheat oven to 180ºC fan bake. Line a 12-hole muffin tin with paper cases.
2. Sift flour, cocoa powder, baking soda and salt into a large bowl. Stir in sugars and chocolate chips.
3. In a separate bowl, whisk together egg, yoghurt, milk, oil and vanilla essence. Add to dry ingredients and mix until just combined (don't over-mix).
4. Divide mixture evenly between muffin tin holes. Sprinkle with extra chocolate chips, if desired. Bake for 18-20 minutes, until muffins spring back when lightly pressed.
5. Leave to cool in tins for a couple of minutes before transferring to a wire cooling rack.

Tips

• Muffins are best eaten fresh on the day they're made. Store any leftovers in an airtight container and reheat in the microwave to warm through.