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Member recipe

Double chocolate and raspberry muffins

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(2 ratings)

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Cooking time

Prep: Cook: 25 minutes Prep time:15 mins plus coolnig

Skill level

More effort


Serves 12

This great recipe will leave your children begging for more. These delicious muffins will store for 2-3 days before they go off.

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  • 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
  • 115g butter,melted
  • 200g fresh raspberries


  1. Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.

  2. Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.

  3. 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

  4. 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.

Comments, questions and tips

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16th Feb, 2018
Easy to make. Used frozen raspberries and cooked for 5 mins longer. Cooked at 160 fan. Also used corn oil 120ml instead of butter. Easier to use and doesn't affect taste.
11th Feb, 2018
This recipe is very easy, my 3 year old and I had great fun making them. I used two large eggs as I didn't have medium ones and they turned out great. Will definitely make again. Yummy and quick and fun to make
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16th Feb, 2018
120ml corn oil or rapeseed /vegetable oil can be used instead of butter. Also frozen raspberries can be used, just bake for extra five mins. And I cooked at 160 fan.