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.
Servings 12 Muffins
- 250 g self-raising flour
- 1 tsp 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: 209kcal | Carbohydrates: 33.6g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 2.1g | Cholesterol: 16.6mg | Sodium: 116.4mg | Fiber: 2.1g | Sugar: 15.7g | Vitamin A: 50IU | Vitamin C: 5.8mg | Calcium: 20mg | Iron: 0.7mg