Name: Raspberry & Nutella muffins
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 cup flour, sifted; 1/4 cup cocoa; 3/4 cup brown sugar; 2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 eggs; 350 millilitre milk; 1 teaspoon vanilla essence; 1 cup fresh raspberries or frozen (thawed and drained of juice); 1/4 cup nutella chocolate spread

Ingredients

2 cup flour, sifted

1/4 cup cocoa

3/4 cup brown sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

350 millilitre milk

1 teaspoon vanilla essence

1 cup fresh raspberries or frozen (thawed and drained of juice)

1/4 cup nutella chocolate spread

Method

1.Preheat oven to 190C. Line a 12-hole muffin pan with papers or grease lightly. In a large bowl combine sifted flour, cocoa, sugar, baking powder and soda.

2.In a separate bowl, beat the eggs, milk and vanilla essence until mixed and fluffy, then beat in the raspberries. Pour the wet berry mixture into the dry ingredients, and fold gently until just combined.

3.Fill the muffin papers to half way. Add half a teaspoon of Nutella spread and cover with the remaining muffin mixture.

4.Bake for 15-20 minutes until golden and puffed. Let cool for 5 minutes in the tray.

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Ingredients

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