This recipe is a real treat I love the the raspberry chocolate combination. and its a fairly healthy treat For a easy dessert I serve them hot with fresh cream. I find making a double batch and freezing the muffins I have a yummy snack or dessert quick at hand. To make it a little healthier I replace 1/2 of then plain flour with buckwheat flour.
Preheat oven to 180°C. Grease and line the base and sides of a 30cm x 20cm tin with baking paper. Or grease large muffin tin.
Sift the flours, bi-carb soda and cocoa into a large bowl and make a well in the centre.
Whisk together the eggs, sugar, vanilla, oil and yogurt in a large jug.
Add the flours and mix until smooth. Fold through the apple puree and raspberries.
Spoon the mixture into the prepared tin and bake for thirty minutes aprrox 20 mins for muffins or until skewer comes out clean when inserted in the centre. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
Cut into squares and dust with icing sugar. Serve with extra fresh berries and reduced fat ice-cream.
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