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Chocolate and Raspberry Muffins

Breads

Ingredients

  • 225g cake flour
  • 20 ml (1 heaped tablespoon) cocoa
  • 5 ml bicarbonate of soda
  • Pinch of salt
  • 1 cup buttermilk
  • 1 egg, beaten
  • 80 ml canola oil
  • 175 g soft brown sugar
  • 1½ cups frozen raspberries, defrosted and drained
  • 100 g (½ cup) chocolate, chopped
    (70% dark Lindt chocolate)
     

Method

  1. Preheat oven to 200°C.
  2. Sift flour, cocoa, bicarbonate of soda and salt into a large bowl.
  3. Whisk together buttermilk, egg, oil and sugar and pour into dry ingredients. Use a fork to mix until just combined. For a light muffin it is very important not to over mix the batter.
  4. Fold in raspberries and chocolate chips.
  5. Spoon the batter into lined muffin tins and bake for 20-25 minutes, or until an inserted skewer comes out clean.
     

Makes 12 muffins.
 

Original recipe from:

FAIR LADY food, Spring 2010



Recipe
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