Chocolate and raspberry muffins

Due to popular demand here’s my recipe

put a bowl over a pan of boiling water, making sure that the bowl doesn’t touch the water. In the bowl melt

85gms of unsalted butter but it doesn’t matter if it’s slightly salted as it takes an edge off the sweetness.

100 gms of dark chocolate at least 75% cocoa mass

Once the butter and chocolate have melted together, take off the heat and allow to cool a bit

meanwhile  sift together

300 gms self raising flour

150 gms golden caster sugar

1/2 teaspoon baking powder

4 generous tablespoons of cocoa powder

add

~200 grams of raspberries to the dry mix

in another bowl, pour

200 ml milk

add

1 teaspoon of vanilla extract,

1 tablespoon of black treacle (secret ingredient which will help make the muffins moist)

1 beaten large egg.

When the melted chocolate and butter is cool enough combine with the other wet ingredients, stir until they are well combined.

Then pour all the wet ingredients into the dry and stir together until just mixed.

Scoop the batter into a 12 hole muffin pan which is either lined with muffin cases or has been greased with a little butter.

Pop the pan into a pre-heated oven at 200 C or 180 C for a fan assisted oven (sorry can’t remember the gas mark off the top of my head and for those still using Fahrenheit – please it’s so 19th century)  They should take about 20 mins to cook.  The old skewer pronged into a muffin will show if they are.

The batch I just made took 23 mins to cook but I think that is because the raspberries hadn’t completely defrosted.

My anonymous independent tasters only known to me as “S” and “T” reported back that the muffins are ‘mmmm nom nom nom’ and ‘mmmm baba baba Mama’