CHOC RASPBERRY MUFFINS
2 cups self raising flour
1/3 cup cocoa, sifted
1 cup caster sugar
150 mls oil
1 cup buttermilk
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.