Chocolate and Raspberry Muffins gf
Nicer saved warm and more decadent with a little whipped cream on them. Store in an airtight container or they can be frozen on the day of baking.
Method1 Line a muffin tray with paper cases.
2 Whisk the eggs and sugar together until light and frothy.
3 Add the oil, juice and vanilla and whisk.
4 Sieve the flour and baking powder into the mixture.
5 Add the polenta chocolate and raspberries.
6 Fold in with a metal spoon.
7 Fill the muffin cases with the mixture.
8 Bake immediately in the oven at 180 degrees centigrade/gas mark 4 for about 25 minutes or until golden and cooked.
9 Cool on a wire cooling rack.
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