Quick muffin recipe today, inspired by a bag of frozen raspberries in the freezer.
I used some hazelnut meal in the mix, just for something different. I kept the sugar quite low in the recipe, as I wanted to squidge in some dark chocolate pieces after they were cooked for something a bit different.
These muffins were lovely and tart from the raspberries, had a great texture from the hazelnut meal and the melted dark chocolate was just a bit decadent.
I also made these muffins using ripe banana, instead of the raspberries. Just substitute the raspberries for one cup of mashed, ripe banana. You could also use blueberries to make another variety of this recipe.
What you'll need
Made 10 medium-sized muffins
1 1/2 cups wholemeal flour (or use white flour if that is what you have)
1 cup hazelnut meal
1 teaspoon baking powder
2 eggs, lightly beaten
1 cup milk
1/2 cup caster sugar
1 cup of frozen or fresh raspberries
10 squares of dark chocolate
Butter for greasing the muffin tins.
What to do
Preheat your oven to 180 degrees Celsius.
Place the flour, meal, sugar and baking powder in a bowl. Mix together well. Make a well in the middle.
Add the milk and eggs. Mix together until just combined. The mix should be wet and 'thickly drip' off the back of your mixing spoon. If not, add either more flour or more milk.
Finally, add the raspberries and mix through.
Grease the muffin tin well with butter.
Spoon with muffin mixture evenly into each tin - you should end up with about 10 muffins.
Cook in the oven for about 30 minutes.
Check with a wooden skewer placed into the middle of some muffins if they are cooked. If the skewer comes out clean, the muffins are cooked. If the skewer comes out with muffin mixture on it, cook for another 5 minutes.
Remove from the oven. Now, using a small knife, made a little cut in the top of each muffin. Then slide the chocolate piece into the muffin, leaving a little hanging out. The chocolate will melt inside the muffin.
Serve the muffins while still warm. Yum!
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