Desserts

Chocolate and Raspberry Muffins

Name: Chocolate and Raspberry Muffins
Yield: Makes 12 muffins
Ingredients: 250 grams of brown sugar; 400 grams of self-raising flour; A pinch of salt; 2 eggs; 400 millilitres of milk; 125 millilitres of vegetable oil; 50 grams of raspberries; 50 grams milk chocolate

Ingredients

Makes 12 muffins:

250 grams of brown sugar
400 grams of self-raising flour
A pinch of salt
2 eggs
400 millilitres of milk
125 millilitres of vegetable oil
50 grams of raspberries
50 grams milk chocolate

Recipe

In a bowl, mix together the dry ingredients:

250 grams of brown sugar
400 grams of self-raising flour
A pinch of salt

In a separate bowl, mix together the wet ingredients:

2 eggs
400 millilitres of milk
125 millilitres of vegetable oil

Mix well until all the ingredients are well combined.

Add to the dry ingredients:

50 grams of raspberries, chopped in quarters
50 grams of milk chocolate, roughly chopped

Mix the raspberries and chocolate with the dry ingredients until they are fully coated in flour.

Mix in the wet ingredients mixture, and with a spatula, slowly incorporate the wet ingredients with the dry ingredients. Stop mixing as soon as the ingredients are incorporated. Over mixing the batter will give the muffins a rubbery consistency.

Transfer the batter to muffin cases, and bake in the oven at 180℃ (gas mark 6) for 20 minutes.