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Chocolate and raspberry muffins
Chocolate and raspberry muffins
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in chocolate raspberry muffins for a sweet treat any time of day.
Ingredients:
  • 500.00 ml plain flour
  • 8.00 gm baking powder
  • 65.00 gm cocoa
  • 161.25 gm caster sugar
  • 142.50 gm dark cooking chocolate bits
  • 260.00 gm buttermilk
  • 2 Free Range Eggs, room temperature
  • 115.00 gm rice bran oil
  • 4.40 gm vanilla extract
  • 500.00 ml Fresh Frozen Raspberries
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and prepare a 6-hole muffin pan with 3/4 cup capacity by lining it with muffin wraps.
  • In a large bowl, sift together flour, baking powder, and cocoa. Add sugar and chocolate bits, then make a well in the center. In a separate jug, whisk together buttermilk, eggs, oil, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir with a large metal spoon until just combined.
  • Gently fold in 1 cup frozen raspberries. Divide mixture among muffin liners. Bake for 40-45 minutes until a skewer comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
  • Defrost 1 cup of raspberries. Sprinkle muffins with icing sugar and garnish with the raspberries.

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