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Chocolate and Raspberry Muffins

Store muffins in an airtight container, in the fridge. Warm them in the microwave for a minute before eating.

Serves 6

Ingredients

• 1 cup buckwheat flour
• 1 cup brown rice flour
• 1/2 cup baking cocoa, sifted
• 1 1/2 cups milk
• 2 cups frozen raspberries
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon baking powder
• 2 teaspoons vanilla essence

Method

1. Preheat oven to 200 C.
2. Grease a 6 × 3/4 cup capacity muffin tin.
3. Mix buckwheat flour, brown rice flour, cocoa and baking powder in a mixing bowl.
4. Mix raspberries, honey, olive oil, milk and vanilla essence in a separate bowl.
5. Pour the milk and raspberry mixture into the flour mix. Fold quickly with a wooden spoon. Don’t over mix batter.
6. Spoon batter into muffin tin using an ice cream scoop, if possible.
7. Bake for 20-25 minutes. Check by inserting a wooden skewer into the middle of a muffin. If it is still wet in the middle, bake for a few minutes longer.
8. Turn out muffins on to a wire rack while hot. Leave to cool.

Recipe created by Gül McCarty

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