How to make
The eggs are beaten with sugar and salt and the melted butter, yogurt and rum essence are gradually added to them (vanilla can be added instead of rum).
The flour and baking powder are sifted very well and added to the liquid ingredients in portions. Stir until homogeneous.
The resulting mixture is poured into a silicone muffin mold, initially filling 1/2 of each muffin mold.
Distribute the desired amount of chocolate (chopped or grated) and raisins and top up with the mixture until 3/4 of each mold is full, so that the fluffy muffins do not overflow during baking.
The Muffins with Dark Chocolate and Raisins are baked at 360°F (180°C) until done and they are checked with a toothpick.
