C is for Chocolate Raspberry Muffins

Muffins are a great lunchbox addition at any time of the year but as the weather starts to cool I like my muffins to do double duty.  A warm muffin with vanilla ice cream or custard makes the perfect dessert. And if, like me, you wrap the muffins in plastic wrap and store them in the freezer, its a quick and easy dessert too.

Chocolate Raspberry Muffins

These Chocolate Raspberry Muffins taste a little like a cherry ripe chocolate bar but are a healthier option (depending on what you serve them with of course).

The original recipe is from the Australian Institute of Sports website.  To make life easier I have made a printable card for this recipe which you can download here.

Chocolate Raspberry Muffins

Recipe credit: Australian Insitute of Sport
Makes 12

2½ cups self-raising flour
¼ cup baking cocoa
½ teaspoon bicarbonate of soda
¾ cup caster sugar
½ cup dark chocolate chips
1 tablespoon margarine, melted
1 cup skim milk
1 egg
300 g frozen raspberries

1. Preheat oven to 180°C (350°F).
2. Line a 12-hole muffin pan with paper muffin cases. Putting the paper cases into the tray is a great step for even really young children to help with. We actually made some regular sized muffins and some mini muffins which are a great size for Bear and Bee's lunchboxes. 

Chocolate Raspberry Muffins
3. Sift flour, cocoa and bicarbonate of soda into a large bowl. 
4. Stir in sugar and choc bits and make a well in the centre.

Chocolate Raspberry Muffins
5. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture.
6. Stir gently until mixture is just combined (do not over-beat).

Chocolate Raspberry Muffins

Chocolate Raspberry Muffins
7. Gently fold raspberries through mixture. We actually crushed our raspberries up while frozen by placing them in a ziplock bag and gently hitting them with a rolling pin.  This gave us tasty little raspberry peices all through the muffin mix rather than lumps of whole raspberries.

Chocolate Raspberry Muffins
8. Spoon mixture into cases.
9. 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.

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