All kids love chocolate, so this month we challenged Ted (and his Dad) to bake something that he could share with his friends. Ted plumped for the Triple Chocolate Raspberry Muffins… without the raspberries.
Why not try it for your yourself? Share a photo of your delights and we’ll feature them in the Trex Family Bakery.
Just post your shot to Instagram using the hashtag #BakingWithTrex.
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Place 8 paper muffin cases into a muffin tray, or line with squares of greaseproof paper. Sift the flour, baking powder and cocoa powder into a mixing bowl.
Rub in the Trex with your fingertips. Stir in the muscovado sugar and most of the chocolate chips, reserving a few for decoration. In a jug, beat together the egg, vanilla extract and milk. Add to the dry ingredients and stir until just combined. Do not over-mix.
Spoon the mixture into the paper cases and sprinkle the reserved chocolate chips on top.
Bake for 20-25 minutes until well-risen. Cool on a wire rack.
Make life a little easier and pour the mix into a deep-sided baking tray and cook as above. When done just cut into brownie size squares.