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.


  • ingredients

  • ½ cup plain flour

  • ½ cup self-raising flour

  • 1 teaspoon bi-carb soda

  • 3/4 cup cocoa

  • 2 eggs, lightly beaten

  • 1 ¼ cups caster sugar

  • 1 teaspoon vanilla essence

  • 1 ½ tablespoon sunflower oil or Grape seed oil

  • 200g thick reduced fat vanilla yogurt

  • 120g apple puree

  • 200g fresh or frozen raspberries

  • icing sugar, to dust

  • Fresh berries, to serve


  • 1.


  • 2.

    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.

  • 3.

    Sift the flours, bi-carb soda and cocoa into a large bowl and make a well in the centre.

  • 4.

    Whisk together the eggs, sugar, vanilla, oil and yogurt in a large jug.

  • 5.

    Add the flours and mix until smooth. Fold through the apple puree and raspberries.

  • 6.

    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.

  • 7.

    Cut into squares and dust with icing sugar. Serve with extra fresh berries and reduced fat ice-cream.

Nutritional information

Nutritional analysis per serving (612 servings)

  • Energy 3kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 0mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Try replacing some of the plain flour with buckwheat flour its wonderful

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