Ingredients
2 cups self raising flour
or gluten-free flour
1 cup caster sugar
⅓ cup oil
80mL
1 cup milk
2 eggs
1 cup raspberries
fresh or frozen
12 good-quality dark chocolate
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 Oven
- 1 Muffin trays
- 1 Paper cases
- 1 Large mixing bowl
- 1 Glass jug
- 1 Whisk
- 1 Skewer
Instructions
- Preheat oven to 180°C. Grease muffin trays or place paper cases in muffin tray.
- Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil, add milk and eggs, and whisk to combine.
- Pour liquid into dry ingredients and mix until just combined. Carefully stir in raspberries.
- Spoon mixture into paper cases and push a square of chocolate into the top of each muffin.
- Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes
Tip
You don’t need to push the chocolate all the way in, the cake rises around it.
Tip
If you need some plain muffins for picky eaters, spoon out enough batter for a few before stirring in the raspberries.
Variation
Substitute the raspberries with banana.
Variation
To make muffins gluten free, use gluten free plain flour and 4 teaspoons gluten-free baking powder.
