One Batter for 5 Homemade Snacks

Ingredients

• 3 pot Plain yogurt (One yogurt pot is used as a measuring cup; estimated at 125 g per pot.)
• 5 pot Sugar (Pots not filled to the brim; estimated at 100 g per pot.)
• 9 Eggs (Added three at a time.)
• Vanilla flavoring (Quantity not specified.)
• 9 pot Flour (Pots not filled completely; estimated at 100 g per pot.)
• 3 sachet Baking powder (Packet weight not specified.)
• 2 pot Neutral oil (Estimated at 180 ml per pot.)
• 1 càs Vinegar
• Salt (1 pinch.)
• 3 louche Yogurt cake batter (For the all-chocolate muffins; ladle volume not specified.)
• 2 càs Unsweetened cocoa powder (For the all-chocolate muffins.)
• 2 càs Milk (For the all-chocolate muffins.)
• Chocolate pieces (Mixed into the batter and added on top; quantity not specified.)
• 3 louche Yogurt cake batter (For the vanilla muffins with chocolate chips.)
• Chocolate chips (To be mixed into the batter; some floured chips are added on top. Quantity not specified.)
• 3 louche Yogurt cake batter (For the mini banana breads.)
• 1 Very ripe banana (Mashed.)
• Chocolate pieces (Mixed into the batter and sprinkled on top after being coated with flour; quantity not specified.)
• 3 louche Yogurt cake batter (For the mini apple-cinnamon cakes.)
• 1 Apple (Cut into very small cubes.)
• 1 càs Ground almonds
• Cinnamon (A little, to taste.)
• Sliced almonds (For the almond version; add on top before baking.)

Steps

1. 1

   Preheat the oven to 180 °C. Prepare muffin liners and small rectangular molds, then arrange them on baking sheets.

2. 2

   Pour the 3 pots of plain yogurt into a large mixing bowl.

3. 3

   Add the 5 pots of sugar without filling the pots to the brim, then mix.

4. 4

   Add the 9 eggs three at a time, mixing after each addition until the mixture is smooth.

5. 5

   Add the vanilla flavoring.

6. 6

   Add the 9 pots of flour without filling them completely, then incorporate the 3 packets of baking powder.

7. 7

   Pour in the 2 pots of neutral oil, then add 1 tbsp of vinegar and 1 pinch of salt.

8. 8

   Mix until the batter is very smooth and homogeneous. Divide it among several bowls to prepare the different flavors.

9. 9

   For the all-chocolate muffins, place 3 ladles of batter in a separate bowl. Add 2 tbsp of unsweetened cocoa powder and 2 tbsp of milk, then mix until the batter is evenly chocolate-colored.

10. 10

    Add chocolate pieces to the chocolate batter, then fill the muffin liners. Place a few more chocolate pieces on top.

11. 11

    For the vanilla muffins with chocolate chips, mix 3 ladles of batter with chocolate chips.

12. 12

    Pour the batter into the muffin liners and add a few floured chocolate chips on top.

13. 13

    For the mini banana breads, mix 3 ladles of batter with 1 mashed very ripe banana.

14. 14

    Add chocolate pieces, then divide the mixture among the rectangular molds. Sprinkle with floured chocolate pieces.

15. 15

    For the mini apple-cinnamon cakes, mix 3 ladles of batter with the apple cut into very small cubes, 1 tbsp of ground almonds, and a little cinnamon.

16. 16

    Pour the mixture into the molds. For the almond version, use the same mixture and add sliced almonds on top before baking.

17. 17

    Bake the preparations at 180 °C until golden and a toothpick inserted into the center comes out clean; allow approximately 15 to 25 minutes depending on the size of the molds. Let cool slightly before removing from the molds.

Notes

The quantities of chocolate, cinnamon, and sliced almonds are not specified. The ladle size, the weight of the flour and sugar pots, and the exact baking temperature and time are not indicated in the source; the conversions and baking instructions are therefore practical estimates.

Nutrition per serving

• dessert
• snack
• baking
• muffins
• cakes
• homemade
• oven-baked
• chocolate