Tuesday, 28 March 2017


2 cups self raising flour
1/3 cup cocoa, sifted
pinch salt
1 cup caster sugar

150 mls oil
1 cup buttermilk
2 eggs
200 grams fresh raspberries

preheat oven to 180 c. line  2 x 6 hole XL muffin tins with 8 XL muffin wrappers.**

place the flour, cocoa, salt and sugar into a large bowl.

in a smaller bowl, whisk the eggs then add the oil and buttermilk. whisk all together.

tip the egg mixture into the flour mixture and stir till well combined.  stir in raspberries.

3/4 fill muffin wrappers.

cook for approx. 30 minutes or until they spring back when lightly tapped and a skewer comes out clean.

cool in tins for 5 minutes then remove to wire rack to cool completely.

ice if desired. I made a little chocolate ganache and drizzled it over a raspberry and a white chocolate button.

** alternatively line  12 hole muffin tins with patty pans and cook 18 - 20 minutes.

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