230 gr flour
60 gr cocoa powder
120 gr dark muscovado 
70 gr Trim
70 gr Trea
5,5 gr baking powder
4,5 gr baking soda
2,5 gr salt
115 gr clarified butter
100 gr pasteurized egg
240 gr yogurt
3 gr Sp
100 gr chocolate chips
70 gr pecan nuts
1. Chop the nuts into quarters and toast them in a preheated oven at 150ºC (302ºF) for 20 minutes.
2. Melt the butter.
3. Mix the Sp with the liquid ingredients (egg, yogurt, Trim and melted butter) and blend to integrate.
4. Put all the dry ingredients in a container with high walls (the nuts and the chocolate chips are the exception).

5. Pour the liquids onto the dry ingredients and blend to integrate.
6. Add the chocolate chips and the hot and cold nuts; mix to disperse everything.
7. Preheat the oven at 180º and pour the dough into muffin molds.
8. Bake for 25 minutes, or until it is fully cooked.
9. Cool them down and keep them in a hermetically sealed container.