5566e0ef44343 Click image to enlarge
Course: Dessert
Dish: Vegetarian
Serves: 18
Nutritional information per serving:
Calories:           154 Protein:             2.3g Carbs:              22.1g Sugars:             12.1g Fat:                  6.9g Sat Fat:            1.1g Fibre:                0.7g Sodium:            0.06g

 


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Raspberry & Chocolate Chip Mini Muffins

These muffins are great for sharing and will leave your friends wanting more

Makes: 18

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:
300g can raspberries, drained, reserving 75ml of the raspberry syrup

225g plain flour

2 tsp baking powder

125g golden caster sugar

100ml sunflower oil

2 medium eggs, beaten

25g plain chocolate chips

2 tsp oats

Method:
·         Preheat oven to fan 180°C, conventional 200°C, gas 6. ·         Line mini muffin tins with paper cases or baking parchment.  ·         Drain raspberries, reserving raspberry syrup. ·         Sift the flour and baking powder into a large bowl and stir in the sugar. ·         Combine the oil, eggs, and raspberry syrup and beat well. ·         Pour over the flour and mix. ·         Fold in the raspberries and chocolate chips and then pour mixture into cases. ·         Sprinkle oats on the top of each muffin. ·         Bake for 15-20 minutes until well risen, firm and golden. Hints and Tips: Replace plain chocolate chips with white chocolate chips
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