Ok, I promise, I will try and make sure the next post doesn’t involve raspberries! The one problem I find about picking tonnes of raspberries is that you have to use them up within a couple of days picking or they begin to go off. Which in turn makes me wonder what on earth do supermarkets put on their raspberries to make them last so long…hmmmm not worth thinking about.
This morning Hubby pointed out that we had half a punnet of raspberries left and was wondering what I was planning to do with them. I initially suggested a smoothie, but I could see the disappointment in his eyes that I had suggested something healthy. Then the idea hit me – raspberry and chocolate muffins. His faith in me had been restored. This also meant I got to try out my new star and heart cake moulds.
The smell of them klonopin brand vs generic baking was gorgeous. They didn’t turn out with the best texture, I’m not too sure if it was a bit too dense for my liking, but they still tasted nice and were perfect with a cup of tea. I’ve entered this to Food Blogga as part of Sugar High Friday.
Raspberry & Chocolate Muffins
Makes 16 regular or 8 large
300g plain flour, sifted
1 tsp baking powder
150g golden caster sugar
1 tsp vanilla extract
50g butter, melted
50g chocolate chunks (I used milk chocolate)
1) Preheat oven to 200oc. In a large bowl mix together the flour, baking powder and sugar.
2) In another bowl whisk together egg, milk, butter and vanilla extract. Pour the liquid into the dry ingredients, stir until well combined.
3) Carefully stir in the chocolate and raspberries and spoon into cake cases into 2/3 full. Bake for 25-30 min until risen and golden.