These Chocolate Raspberry Muffins taste a little like a cherry ripe chocolate bar but are a healthier option (depending on what you serve them with of course).
The original recipe is from the Australian Institute of Sports website. To make life easier I have made a printable card for this recipe which you can download here.
Chocolate Raspberry Muffins
Recipe credit: Australian Insitute of SportMakes 12
Ingredients
2½ cups self-raising flour
¼ cup baking cocoa
½ teaspoon bicarbonate of soda
¾ cup caster sugar
½ cup dark chocolate chips
1 tablespoon margarine, melted
1 cup skim milk
1 egg
300 g frozen raspberries
Directions
1. Preheat oven to 180°C (350°F).
2. Line a 12-hole muffin pan with paper muffin cases. Putting the paper cases into the tray is a great step for even really young children to help with. We actually made some regular sized muffins and some mini muffins which are a great size for Bear and Bee's lunchboxes.
3. Sift flour, cocoa and bicarbonate of soda into a large bowl.
4. Stir in sugar and choc bits and make a well in the centre.
5. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture.
6. Stir gently until mixture is just combined (do not over-beat).
7. Gently fold raspberries through mixture. We actually crushed our raspberries up while frozen by placing them in a ziplock bag and gently hitting them with a rolling pin. This gave us tasty little raspberry peices all through the muffin mix rather than lumps of whole raspberries.
8. Spoon mixture into cases.
9. 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.
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