Triple Chocolate Raspberry Muffins

Triple Chocolate Raspberry Muffins

Serves: 8

Bake Time: 25 mins

Suitable for home freezing and suitable for vegetarians

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

How to make it:

1.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. 2. 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. 3. 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 over­mix. 4. Spoon the mixture into the paper cases and sprinkle the reserved chocolate chips on top. Step 5 Bake for 20­25 minutes until well­risen. Cool on a wire rack.

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