Raspberry & Chocolate Easter Muffins

Serves 12

Prep Time -

Cook Time 30

Products Used In This Recipe

Ingredients:

¨ Rice bran or canola oil spray for greasing

¨ 2 cups self raising flour ¨ ¼ cup cocoa ¨ ¾ cup firmly packed brown sugar ¨ 2 cups Creative Gourmet frozen

Raspberries ¨ 2 eggs ¨ 1 cup buttermilk or milk ¨ ½ cup rice bran or canola oil ¨ 12 small caramel-filled Easter eggs,

wrapping removed. ¨ Icing sugar for dusting

Method: 1. Preheat oven to 180C/160C fan forced. Grease a 12 hole (100ml per hole)

muffin pan with oil spray. 2. Sift flour and cocoa into a large bowl. Stir in sugar. Stir through thee frozen

raspberries. Make a well in the centre. 3. In a jug, whisk eggs, buttermilk or milk and oil until smooth. Add mixture to

dry ingredients. Using a large metal spoon, gently stir until just combined. Spoon half the muffin mixture into prepared pans. Place an Easter egg in the centre of each. Top with remaining muffin mixture.

4. Bake for 25-30 minutes until just firm to touch and cooked through when tested with a skewer. Cool in pan for 10 minutes. Ease the muffins from the pan (you may need to run a blunt knife around the edges) onto a cooling rack. Dust with icing sugar to serve (they’re best served warm!).