Double Choc & Raspberry Muffins
Raspberry and chocolate make the best combination – these moreish muffins are great as a snack and are the perfect accompaniment to ice cream.
2 cups of SR flour, sifted
1/3 cup cocoa powder, sifted
¾ cup castor sugar
½ cup chopped chocolate (I used box of dark Belgian chocolates gifted to me from a friend)
1 teaspoon vanilla essence
¾ cup milk
1 cup vanilla yogurt
80ml bran oil, or similar
1 cup raspberries
Pre-heat fan-forced oven to 200 degrees Celsius.
Spray muffin tin with non-stick spray.
Combine dry ingredients.
Combine liquid ingredients.
Make well in centre of dry ingredients, add liquid ingredients and fold through, watching not to over mix (want to keep the muffins light and fluffy).
Put approximately 1 heaped dessert spoon in each muffin mould.
Bake in centre shelf of oven for 12 minutes or until skewer comes out clean when inserted in muffin.
Allow to cool on wire rack before removing from tin.