Raspberry and Chocolate Muffins
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 2 cups self raising flour
  • ¼ cup stevia
  • 125 mls canola oil
  • 150 mls milk
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 100 grams good quality 70% dark chocolate
  • 1 cup frozen raspberries
Method:
  1. Preheat the oven to 175 degrees Celsius.
  2. In a medium sized bowl add flour and stevia and mix.
  3. In a separate bowl or jug, add eggs, oil, milk and vanilla extract. Whisk with a fork to blend.
  4. Grate the dark chocolate and roughly chop the frozen raspberries and set aside.
  5. Add the liquid ingredients to the dry ingredients and mix gently with wooden spoon.
  6. Add raspberries and chocolate and gently mix further.
  7. Spoon into lined muffins trays and bake for about 12 - 15 minutes. The skewer test will let you know if they are cooked. Allow them to cool on a wire rack.
  8. They are super delicious warm, so I would reheat mine for about 15 seconds in the microwave on subsequent days!
Recipe by Planning With Kids at https://planningwithkids.com/2013/04/14/raspberry-and-chocolate-muffins/