Rasp-choc Muffins
These delightful chocolate raspberry muffins are a perfect treat for any occasion. With a soft and fluffy texture, bursting with juicy raspberries and chunks of decadent milk chocolate, they are sure to satisfy your sweet cravings. Topped with a rich chocolate frosting and a fresh raspberry, these muffins are as beautiful to look at as they are delicious to eat.
— Constant Cookbook
Ingredients
- For the Muffins
- 100g softened butter
- 100g caster sugar
- 100g self-raising flour
- 50g milk chocolate
- 100g raspberries plus a few extra for decoration
- 2 eggs
- 3tsp bicarbonate of soda
- For the Frosting
- 50g milk chocolate
- 75g icing sugar
- 30ml milk
- 5g butter
Instructions
- For the Muffins: cream butter and sugar together until pale and fluffy.
- beat in eggs, 1 at a time with 15g of flour each time.
- add the chocolate, 40g melted 10g chipped.
- stir in the raspberries.
- fold in the remaining flour with a metal spoon. add to muffin cases.
- bake in a preheated oven at 180C for 20-25 minutes or until golden brown
- For the Frosting: melt the chocolate.
- mix in the icing sugar with the butter and the milk
- frost the cooled muffins and top with raspberries.
Yield
Makes 12 muffins
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