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1
Remember to preheat oven to 175 degrees Celcius before starting.
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2
In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
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3
Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
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4
Should take around 30-40 seconds depending on the type of microwave.
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5
(Check after 30 seconds and add on the time if not melted).
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6
When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
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7
Make sure no chocolate is left stuck at the bottom of the bowl.
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8
Set aside and let it cool for 1 minute.
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9
When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
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10
If the bowl is not large enough, transfer this mixture to a slight bigger one.
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11
Afterwards, add in the sugar and mix well.
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12
Pour this wet mixture into the flour mixture and slowly blend the two together.
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13
Do not over mix.
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14
The result should be quick sticky and thick.
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15
Leave it aside.
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16
Now in separate bowl, beat the egg whites until it forms soft peaks.
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17
Fold the egg whites into the flour's thick mixture until well blended.
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18
But again, don't overmix to let the air escape from the mixture.
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19
Spoon batter equally into the muffin tins (12).
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20
Bake for around 20 minutes.
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21
Check the readiness by poking a toothpick into a muffin nearest you.
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22
If the center comes out clean then it's done.
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23
If not, bake for another 5-10 minutes.
