This great recipe will leave your children begging for more. These delicious muffins will store for 2-3 days before they go off.
200g plain flour
25g cocoa powder
1tbsp baking powder
115g brown sugar
100g dark chocolate chunks
2 medium eggs,beaten
150ml(1/4 pint) whole milk
200g fresh raspberries
Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.
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