Sunday, 22 September 2013

Recipe: Raspberry & Chocolate Muffins

I was inspired to do a little baking this afternoon and whipped up a tasty batch of raspberry and chocolate muffins.

My creations are a twist on this Moist Chocolate Muffin recipe that is one of the best I've tasted - very rich, tasty and, of course, moist.


2 cups flour
1 cup white sugar
3/4 cup chocolate chips
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1/2 cup plain yogurt (flavoured is nice too)
1/2 cup milk
1/2 cup vegetable oil
1/2 cup canned or frozen raspberries
1/4 cup chocolate chips


  1. Preheat oven to 200°C. Grease muffin tray or line with paper muffin liners.
  2. Combine flour, sugar, 3/4 cup chocolate chips, and baking soda in a large bowl. 
  3. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth then add raspberries.
  4. Pour wet mix into dry mixture and stir until batter is just blended. 
  5. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  6. Bake in preheated oven for about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

1 comment:

  1. You don't eat the mouldy ones anymore, right?