AIS Sports Nutrition

Chocolate raspberry muffins

TIP: When muffins are cool, package individually in freezer bags and freeze. Muffins can be thawed in the microwave as needed. Alternatively, place a frozen muffin in your training bag in the morning. It should be thawed in time for a post-training recovery snack

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.


Per muffin 
Energy (kJ)
Carbohydrate (g)
Protein (g)
Fat (g)

Makes: 12
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