Pistachio, Dark Chocolate and Olive Oil Muffins

Preheat oven to 180ºC (350ºF) and line a 6-hole muffin tin with paper cases.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, and salt. Toss the pistachios and chocolate chips in the flour mixture and set aside.

In a separate but also large bowl, mix together the olive oil, egg, honey, vanilla and yoghurt.

Add the dry ingredients to the wet and fold through a couple of times; add the pistachios and chocolate chips and fold a few times again. As ever with muffins, don’t overmix; it doesn’t matter if there are still streaks of flour.

Spoon into the muffin cases, scatter with the extra pistachios and bake for 18 -20 minutes until golden brown and firm.

Remove from the oven and transfer to a wire rack to cool.