Raspberry & Dark Chocolate Muffins. Comfort food for those "nothings gone right" days. Fruit and Chocolate at it's best in a light fluffy muffin.
Preheat your oven to 170ºC, Gas mark 5.
Prepare a 12 hole muffin tin with paper cases.
Melt the butter and set aside.
In a mixing bowl, add the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar. Mix to blend the ingredients together.
In a second bowl add the milk and egg and beat together. Add the melted butter to the milk and egg and and whisk to mix.
Add the frozen raspberries to the flour mixture and gently mix.
Now add the liquid to the main mixture and mix together just sufficiently so as there is no sign of unmixed flour. DO NOT OVER MIX. The result should look lumpy.
Evenly spoon the mixture into the muffin cases. Sprinkle the dark chocolate chips onto the surface of each muffin.
Bake in the oven for 20 minutes.
Remove and cool on a wire tray before serving.
Ingredients
Directions
Preheat your oven to 170ºC, Gas mark 5.
Prepare a 12 hole muffin tin with paper cases.
Melt the butter and set aside.
In a mixing bowl, add the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar. Mix to blend the ingredients together.
In a second bowl add the milk and egg and beat together. Add the melted butter to the milk and egg and and whisk to mix.
Add the frozen raspberries to the flour mixture and gently mix.
Now add the liquid to the main mixture and mix together just sufficiently so as there is no sign of unmixed flour. DO NOT OVER MIX. The result should look lumpy.
Evenly spoon the mixture into the muffin cases. Sprinkle the dark chocolate chips onto the surface of each muffin.
Bake in the oven for 20 minutes.
Remove and cool on a wire tray before serving.