\nIngredients:<\/p>\n
1 1\/2 cups cake flour
\n1 teaspoon baking soda
\n2 teaspoons baking powder
\nHeavy pinch salt
\n1 cup sugar
\n1\/2 cup vegetable oil
\n1 egg
\n1 cup yogurt
\n1 1\/2 cups chocolate chunks
\nVegetable spray, for the muffin tins<\/p>\n
Preheat oven to 380 degrees F.
\nIn a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. <\/p>\n
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the chocolate chunks. Stir mixture for a count of 10. Add 1 cup chocolate chunks to mixture and stir 3 more times. Reserve the 1\/2 cup of chocolate chunks. <\/p>\n
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1\/2 cup of chunks on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.<\/p>\n