For the recipe Double Chocolate and Raspberry Muffins
|12||Dr. Oetker Muffin Cases|
|200 g||Plain Flour (7 oz)|
|1||Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)|
|15 g||Dr. Oetker Baking Powder (1 tbsp)|
|115 g||Dark Brown Sugar (4 oz) Free of lumps|
|100 g||Dr. Oetker Extra Dark 70% Chocolate Chunks|
|150 ml||Whole Milk (¼ pt)|
|115 g||Unsalted butter (4 oz) melted|
|200 g||Raspberries (7 oz)|
|2||Medium Eggs Beaten|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Put the Muffin Cases in a deep muffin tray.
Sift the flour, Cocoa Powder and Baking Powder into a bowl. Stir in the sugar and Chocolate Chunks and make a well in the centre.
Mix the eggs, milk, and melted butter together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the raspberries.
Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until risen to the top of the cases and just set in the centre. Transfer to a wire rack to cool. Delicious served warm.
1 muffin = 85g
These muffins are perfect for a quick out-of-the-oven treat but if allowed to cool they will store for 2-3 days and be just as delicious served cold.
|Per Serving||Per 100 g / ml|
|Fat||13.28 g||15.26 g|
|Carbohydrate||25.70 g||29.54 g|
|Protein||4.67 g||5.37 g|