Ingredients:

For the muffins:

• 3 medium eggs (separated)
• 1 cup caster sugar
• 1 1/2 cups self-raising flour
• 1/2 cup of yogurt
• 1/2 cup of sunflower oil (or melted butter for a richer taste)
• 1tsp baking powder
• 1/2tsp bicarbonate of soda
• 100g dark chocolate chips
• 100g pecans (toasted in a hot dry pan, chopped and left to cool)

For the crumble topping:

• 1/2 cup plain flour
• 1/2 cup caster sugar
• 2tbsp butter (cold from the fridge)
• 20g dark chocolate chips
• 20g pecans (toasted in a hot dry pan, chopped and left to cool)

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Method:

For the crumble topping:

Place the sugar, flour and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.  Stir in the chocolate chips and chopped pecans.  Keep in the fridge until needed.

For the muffins:

Preheat your oven to 180c and put cases into a 12 hole muffin tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then fold in the egg whites with a metal spoon until the mixture is uniform in colour. Finally, fold in the chocolate chips and chopped pecans.

Divide the cake mixture amongst the 12 cases in the muffin tin and sprinkle the top of each one with a generous amount of the crumble topping*.  Place in the centre of the oven for approx. 20mins until a skewer inserted into the centre of each muffin comes out clean.  Remove the muffins from the tin and leave on a wire rack to cool.

Enjoy these muffins with a big mug of sweet, milky tea.

*if you have any left over crumble topping, sprinkle it in an even layer on a lined baking tray and place in the oven once the muffins are done.  After about 5 mins break up the crumble with a fork and return to the oven for a further 5 mins until it is all crispy and golden.  Allow to cool on the tray and then transfer to an airtight container.  This crumble makes a great topping for cakes or pancakes and a perfect filling for cookies.  You could even try sprinkling some over some fruit and yoghurt for breakfast!