Pantry Potterings

RASPBERRY & DARK CHOCOLATE MUFFINS | EASY & VEGAN

Makes: 6 Large Muffins
Takes: 35-40 Minutes
Level: Easy

INGREDIENTS:

  • 170g Plain Flour
  • 1tsp Baking Powder
  • 1/4tsp Salt
  • 110g White Sugar
  • 110ml Milk, I use Almond Milk
  • 1tsp Vanilla Extract
  • 50ml Oil, any flavourless oil will do
  • 130-150g Fresh Raspberries
  • 1tbs Cornflour
  • 100g Dark Chocolate, chopped, or you can use chocolate chips

METHOD:

  1. Prepare your ingredients, and pre-heat the oven to 180 fan, and line a 6 cup muffin tin with liners.
  2. To a large mixing bowl add the flour, baking powder, salt, and sugar, mix until combined.
  3. In a small bowl or jug, mix together the milk, vanilla extract, and oil.
  4. Add the wet mixture to the bowl of dry ingredients and mix until just combined – don’t over-mix the batter!
  5. To a separate bowl, add the fresh raspberries and cornflour, mix gently until the berries are evenly coated in the flour. This step ensures the berries don’t fall to the bottom of each muffin.
  6. Add the chopped chocolate to the batter, gently folding through.
  7. Finally add the raspberries to the batter, again, gently folding until evenly distributed.
  8. Divide the batter between the muffin cases, then bake in the pre-heated oven for 24-26 minutes, until risen and lightly golden on top.
  9. Allow muffins to cool on a wire rack.

STEP-BY-STEP:

1. Prepare your ingredients, and pre-heat the oven to 180 fan, and line a 6 cup muffin tin with liners.

2. To a large mixing bowl add the flour, baking powder, salt, and sugar, mix until combined.

3. In a small bowl or jug, mix together the milk, vanilla extract, and oil.

4. Add the wet mixture to the bowl of dry ingredients and mix until just combined – don’t over-mix the batter!

5. To a separate bowl, add the fresh raspberries and cornflour, mix gently until the berries are evenly coated in the flour. This step ensures the berries don’t fall to the bottom of each muffin.

6. Add the chopped chocolate to the batter, gently folding through.

7. Finally add the raspberries to the batter, again, gently folding until evenly distributed.

8. Divide the batter between the muffin cases, then bake in the pre-heated oven for 24-26 minutes, until risen and lightly golden on top.

9. Allow muffins to cool on a wire rack.

I hope you enjoyed these muffins, if you did, why not try our EASY APPLE & CINNAMON MUFFINS!