Double chocolate and raspberry muffins
Serves 12
More effort
Cook:
Prep time:15 mins plus coolnig
This great recipe will leave your children begging for more. These delicious muffins will store for 2-3 days before they go off.
Skip to ingredients
- 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
Method
step 1
Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.step 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.step 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 raspberriesstep 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.
