Raspberry and Dark Chocolate Muffins.

Almost every morning before the beau starts work he stops in at the cafe where I work to say hello. Without fail his order is “One decaf flat white please! Oh, and do you have any high fibre blueberry muffins?”. Sometimes we have sold out of the muffins that he so dearly enjoys and I know how much this disappoints him when hearing this news. So this recipe is dedicated to him. Which I hope will make up for those many mornings he has had to miss out on his favourite muffins!

These are definitely more decadent than the ones the beau enjoys at my work but I know he loves them just the same… or (I hope) even more. These muffins taste delicious straight from the oven (as most muffins do!) and are fantastic accompanied with freshly brewed tea or coffee.

I have adapted this recipe from The Bourke Street Bakery Book. Thanks guys!

The bits and pieces

2 2/3 cups plain flour

2 teaspoons baking powder

2/3 cup caster sugar

200g unsalted butter

480 ml milk

3 free range eggs

225g dark chocolate roughly chopped

1 1/4 cups raspberries (fresh or frozen)

1/3 cup organic raw sugar

icing sugar, for dusting

Preheat the oven to 190ºC. Lightly grease muffin tins (makes about 12 – 14 muffins) and line with paper cases if you desire.

Sift the flour and baking powder into a bowl and add the sugar. Mix well.

Melt the butter in a saucepan over low heat, then remove from heat and stir in the milk. Using a whisk, stir in the eggs to combine. Pour over the dry ingredients and stir to combine. Using a wooden spoon, fold through the raspberries and chocolate.

Spoon the mixture into the greased muffin tins. Reduce the oven temperature to 180ºC and bake for 25-30 mins. If the muffins are browning too quickly drop the oven temperature about 10 minutes before the end of the baking time. To check that they are done press gently on the top of one of the muffins to feel that it is firm. You can also insert a skewer into a muffin, if it comes out clean they are baked!

Remove from the oven and allow to cool in tins for about 10 minutes. Dust with icing sugar and serve. Delicious!


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