Helen RandellChoc Raspberry Muffins
December 23rd 2008 08:00
These are delicious sweets that beautifully highlight the fresh, strong flavour of the fresh raspberries.
300g self-raising flour
150g caster sugar
1 egg
1 tsp vanilla extract
225ml milk
50g butter, melted
100g fresh raspberries
75g chopped chocolate (I used dark chocolate)
1. Preheat the oven to 200 degrees. Grease muffin trays.
2. Sift in flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a seperate bowl and whisk in the vanilla extract , milk and melted butter.
3. Stir the liquid into the dry ingredients with the raspberries and the chocolate. Take care not to over mix.
4. Spoon the mixture into the cases and bake for 30 minutes or until well risen and just firm.
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