Double Chocolate & Cinnamon Cupcake Muffins

• 250 grams Self Raising Flour
• 50 grams Unsweetened Cocoa Powder
• 150 grams Sugar
• 1-1/2 teaspoon Ground Cinnamon
• 80 grams Chocolate Chips
• 100 milliliters Milk
• 80 milliliters Plain Yoghurt
• 125 milliliters Vegetable Oil, Such As Sunflower Or Canola (not Olive Oil)
• 1 Egg

1. Preheat oven to 190u0b0C (375u0b0F). Line a 12-cup muffin pan with paper cases.
2. Mix flour, cocoa, sugar, cinnamon and chocolate chips in a large mixing bowl. In a measuring jug, measure milk, yoghurt and vegetable oil, then break in egg. Whisk until smooth.
3. Make a well in the centre of the dry ingredients. Pour in the wet ingredients and stir until just combined. It doesn't matter if the mix is a bit lumpy-if you stir too much, the cakes will have a tough texture.
4. Spoon into the muffin pans; I find a spring-action ice cream scoop useful for this. Bake for around 25 minutes, turning the tray around halfway through.

flour, cocoa, sugar, ground cinnamon, chocolate chips, milk, yoghurt, vegetable oil, egg

Taken from tastykitchen.com/recipes/desserts/double-chocolate-cinnamon-cupcake-muffins/ (may not work)