Chocolate Muffin with Walnuts

Preheat the oven to 160°C fan (or 180°C conventional) and line a muffin tin with paper cases.

In a bowl, mix the flour, grated walnuts, cocoa powder, baking soda and baking powder well.

Lightly beat the egg and whisk it with the sugar, vanilla sugar, oil and natural yogurt until creamy and slightly frothy.

Fold the flour-nut-cocoa mixture briefly into the yogurt mixture until no dry flour remains.

Spoon the batter evenly into the cases and bake in the preheated oven for about 20–25 minutes.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack.