Name: Raspberry and chocolate muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
Ingredients: 1 1/2 cup sell-raising flour; 1/2 teaspoon baking powder; 1/3 cup rolled oats; 1/2 cup firmly packed brown sugar; 2 tablespoon dark chocolate bits; 2 tablespoon white chocolate bits; 1 egg; 1/2 cup reduced-fat milk; 1/4 cup canola or light olive oil; 1 cup frozen raspberries; icing sugar, to dust (optional)

Raspberry and chocolate muffins

Serves 18

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 1/2 cup sell-raising flour

1/2 teaspoon baking powder

1/3 cup rolled oats

1/2 cup firmly packed brown sugar

2 tablespoon dark chocolate bits

2 tablespoon white chocolate bits

1 egg

1/2 cup reduced-fat milk

1/4 cup canola or light olive oil

1 cup frozen raspberries

icing sugar, to dust (optional)

Method

1.Preheat oven to 200°C/180°C fan-forced. Line 18 holes of 2 (1/3-cup) muffin trays with paper cases.

2.Sift flour and baking powder into a large bowl. Add oats, sugar and chocolate. Whisk egg, milk and oil in a medium jug; pour into flour mixture. Stir until just combined. Fold in raspberries.

3.Spoon mixture into prepared holes. Bake, swapping trays halfway through cooking, for 20 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool. Dust lightly with icing sugar to serve, if you like.

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Ingredients

Method

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