Raspberry and Dark Chocolate Muffins

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tray with paper cases.
2. In a bowl, whisk together the butter, buttermilk and set aside. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined.
3. Stir through the fruit and dark chocolate until combined. Be sure not to over mix the batter. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes.
4. Remove from the oven and place on a wire wrack to cool.

• Summer
• Desserts & Baking
• easy bake

Ingredients

• US
• METRIC

You'll Need