[Recipe adapted from the baking cookbook called Bourke Street Bakery – The Ultimate Baking Companion; photo courtesy of Jules Clancy]
I have always been a fan of fruit & chocolate pairings – its like a fail-proof marriage of flavors, as long as you use complimentary tastes. Berries and chocolate, or Orange and chocolate are among those that pair well indeed. The Raspberry Muffins are just like those that you get in a bakery, so try the recipe to recreate the magic in your own kitchen!
Raspberry & Dark Chocolate Muffins
Makes about 9 muffins
250g (9oz) plain flour
1 1/2t baking powder
200g (7oz) caster sugar
200g (7oz) unsalted butter
3/4C natural yoghurt
100g (3 1/2oz) dark chocolate, roughly chopped
150g (5oz) raspberries, fresh or frozen
2T raw granulated sugar or demerrera
Preheat oven to 190C (375F). For fan forced oven reduce temperature by 20C or 40F. Line 9 holes of a large muffin tray with papers.
Combine flour, baking powder and sugar in a large bowl and make a well in the centre
Melt butter then remove from the heat. Stir through yoghurt and water and then add eggs, stirring well afterwards.
Pour butter mixture into the well in the dry ingredients and stir to combine. Don’t stress if there are a few flour lumps. Fold through raspberries and chocolate and spoon into prepared muffin papers. Sprinkle with raw sugar.
Bake for 30 – 45 minutes or until muffins are lightly golden and feel firm and spring back when you push them gently on the top. Allow to cool in the tray, before indulging into a lavish bite!
These Raspberry Muffins taste especially good while still warm and the chocolate is all molten but will keep for up to a week in the fridge.