My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
chocolate raspberry muffins
- Prep Time: 10 min
- Cook Time: 25 mins
- Total Time: 35 min
- Yield: 18 1x
Ingredients
Scale
- 125g butter, softened
- 2 eggs
- 1/2 cup caster sugar
- 1/2 cup cocoa
- 2/3 cup milk
- 1 cup frozen raspberries
- 1 and 1/4 cup of self raising flour (wholemeal flour also works well)
Instructions
- Preheat oven to 180°C, fan-forced.
- Lightly grease 2 x 12-hole muffin trays or line with paper cupcake cases (recipe makes 18 cupcakes).
- In a mixer, cream the butter and sugar.
- Add in the eggs and beat lightly.
- Mix in the flour, cocoa and milk, stir until combined.
- Fold in the raspberries.
- Spoon mixture evenly into 18 cupcake cases.
- Bake in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
These freeze really well, so they are perfect to make for lunchbox snacks.
