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Dark Chocolate Raspberry Muffins
Dark chocolate raspberry muffins. Delicious fresh raspberries, combined with teasing little bites of dark chocolate and with a sensational moist centre.
Course Home Baking
Cuisine International
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 12 Muffins
Calories 209 kcal
Author Neil
250 g self-raising flour 1 teaspoon bicarbonate of soda 120 g caster sugar 100 g dark chocolate 70%, finely chopped 1 large eggs 50 ml vegetable oil 100 ml Plain Yogurt 0% fat 200 g fresh raspberries
Pre-heat oven to 200C / Fan 180C
Line muffin tray with paper cases.
Sieve flour into a large bowl, add the bicarbonate of soda, sugar and chopped dark chocolate.
In a separate bowl, mix in the egg, vegetable oil and yogurt.
Fold these wet ingredients carefully into the dry ingredients, then carefully fold in the raspberries.
Divide the mixture equally between the paper cases.
Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
Once cooled completely, store in an airtight sealed container.
Calories: 209 kcal | Carbohydrates: 33.6 g | Protein: 3.5 g | Fat: 7.4 g | Saturated Fat: 2.1 g | Cholesterol: 16.6 mg | Sodium: 116.4 mg | Fiber: 2.1 g | Sugar: 15.7 g | Vitamin A: 50 IU | Vitamin C: 5.8 mg | Calcium: 20 mg | Iron: 0.7 mg