Dark chocolate and raspberry muffins

Tam West

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the berries in the freezer. No need to zoom off shopping if you have unexpected guests.

Ingredients

375 g	Self raising flour, 2½ cups (Main)
1 tsp	Baking powder
210 g	Caster sugar (Main)
450 g	Frozen raspberries, or 3 cups (Main)
100 g	Dark chocolate buttons, or chips (Main)
125 ml	Vegetable oil, ½ cup
1 tsp	Vanilla essence, or extract
180 ml	Milk, about ¾ cup
1	Egg

Directions

1. Heat oven to 170C. Place 12 paper muffin cases into a muffin tray and lightly grease with baking spray.
2. Place flour, baking powder, sugar, berries and chocolate in a bowl.
3. Place oil, vanilla, milk and egg in a bowl and whisk until combined.
4. Pour into the first bowl and mix together until just combined, do not over mix.
5. Spoon into muffin cases and bake for 25-30 minutes.
6. Allow to cool a little then place onto a wire cooling rack. When completely cool, store in an airtight container.

Also try:

• Spiced rhubarb and custard muffins
• Banana and coconut muffins