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Raspberry and Chocolate Muffin
A yummy combination of raspberries and milk chocolate, totally decadent. A yummy treat for all.
300g plain flour
1 tbsp baking powder
100g caster sugar
1 large eggs
1 tsp vanilla essence
100g melted butter
150g frozen or fresh raspberries (thawed if frozen)
100g dark chocolate broken up into pieces
Preheat an oven to 200C. Grease a 10-12 whole muffin tray or place 10-12 muffin paper cases in the tray.
Sieve the flour and baking powder into a large bowl, then stir in the caster sugar.
In a separate bowl or jug mix together the eggs, vanilla essence, milk, and melted butter until well combined.
Add the liquid mixture to the dry ingredients and stir with wooden spoon until just combined. Don't over mix the mixture should not be smooth but lumpy. Gently fold in the raspberries and chocolate.
Spoon the mixture into the greased tin or cases. Place on the centre shelf of the preheated oven and bake for 20-25 minutes until risen.
Remove the muffins from the tray while still warm.