Chocolate Pudding Muffin

Cook the pudding powder with the whole milk and 4 tbsp sugar according to the package instructions into a chocolate pudding.

Let the pudding cool.

Preheat the oven to 160 °C fan (alternatively 180 °C top/bottom heat).

Thoroughly mix the flour and baking powder in a bowl.

Beat 120 g sugar with the eggs, natural yogurt and oil in a second bowl.

Quickly stir the flour mixture into the yogurt-egg mixture until a smooth batter just forms.

Put 1 tbsp of batter into the wells of the muffin tin and press a small indent into the centre of each.

Place 1 tbsp of the cooled chocolate pudding into the indent and spread the remaining batter over it so the pudding is mostly covered.

Bake the muffins in the preheated oven for about 20–25 minutes until golden brown.

Let the muffins rest in the tin for 5 minutes and then carefully remove them.

Let the muffins cool completely on a wire rack and enjoy best fresh.