Prep: 20 min
Cook: 25-30 min
Serves: 12
Difficulty: Cuisine: Saved: | 557 | Recipe by: Creative Gourmet |
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Raspberry And Chocolate 'Easter' Muffins
Ingredients:
Method:
- Preheat oven to 180°C/160°C fan forced. Grease a 12 hole (1/2 cup) muffin pan with oil spray.
- Sift flour and cocoa into a large bowl. Stir in sugar. Stir through the frozen raspberries. Make a well in the centre
- In a jug, whisk eggs, buttermilk or milk and oil until smooth. Add mixture to dry ingredients. Using a large metal spoon, gently stir until just combined. Spoon half the muffin mixture into prepared pans
- Place an Easter egg in the centre of each. Top with remaining muffin mixture. Bake for 25-30 minutes until just firm to touch and cooked through when tested with a skewer. Cool in pan for 10 minutes
- Ease the muffins from the pan (you may need to run a blunt knife around the edges) onto a cooling rack Dust with icing sugar to serve. Best served warm.
Tips & Hints:
- When Easter eggs are not available, use squares of Caramello or Rolo chocolate.
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