These rich dark chocolate muffins are beautifully balanced with ruby red raspberries. This mix is incredibly easy to prepare, make sure to prepare all your ingredients in advance and all it takes is a little mixing and you have a fudgy dark chocolate muffin mix.
Makes 12 Muffins
100g of butter, melted
200ml of buttermilk
2 large free range eggs
150g of caster sugar
250g of self raising flour
250g of fresh raspberries
200g of dark chocolate, roughly chopped
Preheat the oven to 175oC. Line a muffin tray with paper cases.
In a bowl, whisk together the butter, buttermilk and set aside. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined.
Stir through the fruit and dark chocolate until combined. Be sure not to over mix the batter. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes.
Remove from the oven and place on a wire wrack to cool.