Chocolate raspberry muffins
2½ cups self-raising flour
¼ cup NESTLÉ baking cocoa
½ teaspoon bicarbonate of soda
¾ cup caster sugar
½ cup NESTLÉ Dark Choc Bits
1 tablespoon margarine, melted
1 cup skim milk
1 egg
300 g frozen raspberries
Preheat oven to 180°C (350°F). Line a 12-hole muffin pan with paper muffin cases. Sift flour, cocoa and bicarbonate of soda into a large bowl. Stir in sugar and choc bits and make a well in the centre. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture. Stir gently until mixture is just combined (do not over-beat). Gently fold raspberries through mixture. Spoon mixture into cases. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for a few minutes, then transfer to a wire rack to cool.
| ANALYSIS |
Per muffin
|
|---|---|
| Energy (kJ) |
946
|
| Carbohydrate (g) |
41
|
| Protein (g) |
5
|
| Fat (g) |
4
|
Makes: 12
