Chef Ray – Chocolate Raspberry Muffins
These muffins are a great post-training snack or a lunch box filler.
From: Burke, Louise; et al ; Survival Around the World FPC Custom Media
- 2½ cups self raising flour
- ¼ cup Nestlé cocoa
- ½ teaspoon bicarbonate of soda
- ¾ cup caster sugar
- ½ cup Nestlé dark chocolate bits
- 1 tbs margarine, melted
- 1 cup skim milk
- 1 egg
- 300g frozen raspberries
Preheat oven to 180°C (355°F). Line a 12-hole muffin pan with paper muffin cases. Sift flour, cocoa and bicarbonate of soda into a large bowl. Stir in sugar and chocolate bits and make a well in the centre. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture. Stir gently until mixture is just combined (do not over-beat). Fold raspberries into the mixture. Spoon mixture into cases. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for a few minutes, then transfer to a wire rack to cool.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published 6 months ago:
For more great recipes like this get the Survival Around The World Recipe book.
Developed by the sports dieticians at the Australian Institute of Sport, this vividly illustrated recipe book provides healthful tips not only for traveling athletes but also for anyone who is interested in maintaining a healthy diet, whether at home or abroad. Advice on dining out, grocery shopping, and cooking in each region of the world is provided, along with internationally inspired recipes.