WHOLEMEAL CHOCOLATE MUFFINS WITH RASPBERRIES
The first week of the school year is over. After two months in which the children did nothing, it was the most difficult time of the year. In a while, when the children get used to schoolwork, it should be easier.
In order to sweeten this difficult time, today I prepared some very chocolaty wholemeal muffins. They were dark, with a thick, glossy frosting, and the juicy raspberries looked fabulous, smelled irresistible and tasted even better. They were the best fresh – still hot with melted chocolate inside. In any case, you should try them for yourselves.
For 10 muffins
150 g of wholemeal flour
3 tablespoons of cocoa
3 tablespoons of oil
130 g of brown sugar
140 ml of milk
1 teaspoon of baking powder
10 pieces of dark chocolate
50 g of butter
100 g of dark chocolate
Heat the oven up to 180ºC. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cocoa. Mix together the milk, oil and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put one piece of dark chocolate onto each one. Add some dough on top. Bake for 20-25 minutes.
Now for the chocolate frosting. Heat the milk and butter. Add the crushed dark chocolate. Stir until the chocolate is melted. Decorate the muffins with the frosting and the raspberries.
Recipe posted by Katarzyna Posłuszny
Photo: Katarzyna Posłuszny