Try these for a fabulous chocolatey treat!
Triple Chocolate Raspberry Muffins
8
25
MINS
MINS
Metric
Imperial
INGREDIENTS
| 200g | Plain flour |
| 2 tsp | Baking powder |
| 15g | Cocoa powder |
| 50g | Trex, chilled |
| 100g | Light muscovado sugar |
| 40g | Milk or dark chocolate chips |
| 40g | White chocolate chips |
| 1 | Large egg |
| 1 tsp | Vanilla extract |
| 100ml | Milk |
| 100g | Raspberries |
Method
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, then 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 with the raspberries 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.
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