These muffins are a great post-training snack or a lunch box filler.
Chocolate Raspberry Muffins
Ingredients
- 2½ cups self raising flour
- ¼ cup Nestlé cocoa
- ½ tsp bicarbonate of soda
- ¾ cup caster sugar
- ½ cup Nestlé dark chocolate bits
- 1 Tbsp margarine melted
- 1 cup skim milk
- 1 egg
- 300 g frozen raspberries
Instructions
- Preheat oven to 180°C (355°F). Line a 12-hole muffin pan with paper muffin cases. Sift flour, cocoa and bicarbonate of soda into a large bowl. Stir in sugar and chocolate bits and make a well in the centre. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture. Stir gently until mixture is just combined (do not over-beat). Fold raspberries into the mixture. Spoon mixture into cases. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for a few minutes, then transfer to a wire rack to cool.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published 6 months ago:
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