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Ingredients

2 cups plain flour
2 teaspoons baking powder
1/2 cup cocoa
3/4 cup caster sugar
3/4 cup dark cooking chocolate bits
1 cup buttermilk
2 Coles Free Range Eggs, room temperature
1/2 cup rice bran oil
1 teaspoon vanilla extract
2 cups Coles Fresh Frozen Raspberries
Icing sugar, to dust

Method

Step 1 Preheat oven to 200C (180C fan-forced). Line a 6-hole x 3/4 cup capacity muffin pan with muffin wraps.
Step 2 Sift flour, baking powder and cocoa into a large bowl. Stir in sugar and choc bits. Make a well in the centre. Whisk buttermilk, eggs, oil and vanilla in a jug until well combined. Pour mixture into dry ingredients. Using a large metal spoon, stir until just combined.
Step 3 Swirl through 1 cup frozen raspberries. Spoon mixture evenly into muffin wraps. Bake for 40-45 minutes until cooked through when tested with a skewer. Cool in muffin pan for 10 minutes, then transfer to a wire rack to cool.
Step 4 To serve, defrost remaining 1 cup raspberries. Dust muffins with icing sugar and top with remaining raspberries.

Chocolate and raspberry muffins

How to make Chocolate and raspberry muffins

Ingredients

Method