This recipe is so easy and makes light fluffy muffins every time! You can mix it up and do blueberry, blackberry, orange, lemon, any thing you like really! These are great for an afternoon treat or served with ice cream for a decadent dessert!
Ingredients: Makes 12 Small Muffins
2/3 Cup of Raspberries
1/3 Cup of Dark Chocolate Chips
1/3 Cup of Sunflower Oil
2/3 Cup of Almond Milk
1/2 Cup of Golden Unrefined Caster Sugar
1 Cup of Gluten Free Self Raising Flour (Or plain GF flour with 1/2tsp of GF baking powder added)
Line a muffin tin with muffin cases and turn your oven on to 190c to preheat. In a bowl add the oil, milk and sugar together and mix well before adding the flour and stirring until it makes a smooth batter. Then add the chocolate chips and mix so they are well distributed amongst the batter. Finally add the raspberries and gently fold. Do this very carefully as not to burst all the raspberries and turn your batter bright pink! However it isn't a disaster if a few make a crimson ripple in your batter! Spoon the batter into your cases and fill about 2/3 full. Place in the oven for 20mins until puffed and golden and when a skewer inserted into the middle of a muffin comes out clean. Allow to cool and then serve! Enjoy! X
oo they look lovely :)
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