Chocolate and raspberry muffins


  • 125g butter, at room temperature
  • 1 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self raising flour
  • 1/3 cup cocoa
  • 1/2 tsp bicarb soda
  • 1 cup buttermilk (or milk soured with 1 tsp lemon juice)
  • 150g frozen raspberries


  1. Preheat oven t 180C and line a 12 muffin tray with muffin cases.
  2. Combine butter, sugar and eggs in a bowl and beat until light and creamy.
  3. Sift flour, cocoa and bicarb soda into the bowl. Add buttermilk and beat on medium speed until just combined.
  4. Spoon into muffin cases and top with raspberries. Bake for 20 minutes or until skewer comes out with a few crumbs sticking to it (I think when it comes out clean it is overcooked).
  5. Dust with icing sugar and serve warm with cream if you are feeling indulgent.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.