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Chocolate and Raspberry Muffins gf

Submitted by Crafty Cookie 11 June 2009

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.



2 large eggs,180g/6oz soft brown sugar,125ml rapeseed oil,125ml orange juice,1 teaspoon vanilla extract,180g/6oz gluten free flour,1 heaped teaspoon baking powder,55g/2oz polenta,80g/3oz dark chocolate chunks (70% cocoa solids at least),180g/6oz fresh or frozen raspberries, ,


1 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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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