One Batter for Five Homemade Snacks

Ingredients

• 3 pots Plain yogurt (Use the yogurt pots as the measuring unit for the rest of the batter.)
• 5 pots Sugar (Do not fill the pots all the way to the rim.)
• 9 Eggs (Add them three at a time.)
• Vanilla flavoring (To taste; the quantity is not specified.)
• 9 pots Wheat flour (Do not fill the pots all the way to the rim. The transcript indicates 8 pots, but the main written recipe indicates 9 pots.)
• 3 sachets Baking powder (Approximately 11 g per sachet.)
• 2 pots Neutral oil (Fill the pots completely.)
• 1 tbsp Vinegar
• Salt (1 pinch.)
• 3 louches Yogurt cake batter (For the double-chocolate muffins; the quantity is approximate because the volume of a ladle is not specified.)
• 2 tbsp Unsweetened cocoa powder (For the double-chocolate muffins.)
• 2 tbsp Milk (For the double-chocolate muffins.)
• 40 g Chocolate pieces (To fold into and sprinkle over the double-chocolate muffins; estimated quantity, not specified in the source.)
• 3 louches Yogurt cake batter (For the vanilla muffins; approximate quantity.)
• 40 g Chocolate chips (Some may be lightly coated in flour before being placed on top so they sink less; estimated quantity.)
• 3 louches Yogurt cake batter (For the mini banana breads; approximate quantity.)
• 1 Very ripe banana (Mashed.)
• 40 g Chocolate pieces (To fold into and sprinkle over the mini banana breads; estimated quantity.)
• 3 louches Yogurt cake batter (For the mini apple-cinnamon cakes; approximate quantity.)
• 1 Apple (Cut into very small dice.)
• 1 tbsp Ground almonds (For the mini apple-cinnamon cakes.)
• Ground cinnamon (A little, to taste.)
• 20 g Sliced almonds (For the almond version, to be added to the apple-cinnamon mixture before baking; estimated quantity.)

Steps

1. 1

   Preheat the oven to 180 °C. Prepare muffin liners as well as rectangular or individual molds for the mini cakes.

2. 2

   Pour the 3 plain yogurts into a large bowl. Keep one empty pot to measure the other ingredients.

3. 3

   Add the 5 pots of sugar, without filling them completely, then mix until smooth and homogeneous.

4. 4

   Add the eggs three at a time, mixing after each addition. This gradual incorporation makes mixing easier and prevents the batter from becoming difficult to work with.

5. 5

   Add the vanilla flavoring and mix to distribute it throughout the batter.

6. 6

   Add the 9 pots of flour, not filled to the rim, along with the 3 sachets of baking powder. Mix until the batter is smooth and homogeneous.

7. 7

   Pour in the 2 completely filled pots of neutral oil, then mix thoroughly until the batter is smooth and uniform.

8. 8

   Add 1 tbsp of vinegar and 1 pinch of salt. Mix one last time without overworking the batter.

9. 9

   Divide the basic batter among several bowls to prepare the different flavors.

10. 10

    For the double-chocolate muffins, place 3 ladlefuls of batter in a bowl. Add the unsweetened cocoa powder and milk, then mix until you have a uniform chocolate batter.

11. 11

    Fold the chocolate pieces into the chocolate batter. Divide the batter among the liners without filling them to the rim, then add a few chocolate pieces on top.

12. 12

    For the vanilla muffins with chocolate chips, place 3 ladlefuls of batter in another bowl and fold in the chocolate chips.

13. 13

    Pour the vanilla batter into the liners. Add a few extra chocolate chips on top; lightly coat them with flour beforehand if desired so they remain better distributed in the batter.

14. 14

    Bake the chocolate and vanilla muffins at 180 °C for approximately 25 minutes. They are done when puffed and golden and a toothpick inserted into the center comes out clean, apart from any traces of melted chocolate.

15. 15

    For the mini apple-cinnamon cakes, place 3 ladlefuls of batter in a bowl. Add the diced apple, ground almonds, and a little cinnamon, then mix gently so as not to crush the apple pieces.

16. 16

    Pour the apple-cinnamon mixture into the prepared molds.

17. 17

    For the mini banana breads, mash the very ripe banana in a bowl. Add 3 ladlefuls of batter, then fold in the chocolate pieces.

18. 18

    Divide the banana bread batter among the rectangular molds or liners, then sprinkle lightly flour-coated chocolate pieces over the top.

19. 19

    For the almond version, use the apple-cinnamon mixture and distribute sliced almonds over the top before baking.

20. 20

    Bake the mini apple-cinnamon cakes and mini banana breads at 180 °C for approximately 20 minutes. Check for doneness with a toothpick and let them cool slightly before removing them from the molds.

Notes

The quantities of batter given in ladlefuls and the quantities of chocolate or almonds are not precisely defined by the author; they have been estimated to make the recipe possible to prepare. The written source indicates 9 pots of flour, while the spoken transcript indicates 8; the main written quantity, 9 pots, has been retained. Store the cooled snacks in an airtight container.

Nutrition per serving

• snack
• dessert
• baking
• yogurt cake
• muffins
• banana bread
• mini cakes
• chocolate