.comment-link {margin-left:.6em;}


Monday, July 02, 2007

Chocolate and Raspberry Muffins

I am making this tomorrow morning. Half will be for our breakfast and half I am bringing with to the hospital when Isabel & I visit the Holmen's and their new baby. When we had Isabel, we appreciated the flowers we got, but the brownies that our friend Jessi brought us were gobbled up right away. Hopefully these turn out to be very tasty.

Chocolate and Raspberry Muffins

1 cup milk
2 teaspoons lemon juice
2 cups self-raising flour
½ cup cocoa powder
¼ cup caster sugar
¼ cup dark brown sugar
½ cup dark chocolate pieces
1 ½ cups frozen raspberries
2 eggs, lightly beaten
6 T unsalted butter, melted

Muffin method:
1. Pre-heat oven to 350F. Grease a twelve cup muffin tin.
2. Combine milk and lemon juice and set aside. Sift flour and cocoa powder into a large mixing bowl and add sugars; stir to combine. Add remaining ingredients, including the milk and stir only until just mixed through.
3. Fill muffin tins with mixture and bake for 15-20 minutes. Remove from oven and allow to rest in the tin for a few minutes before turning out onto a wire rack to cool completely. Dust muffins with icing sugar before serving with thick cream.

Serving Suggestion: Great to have with a cup of your favorite coffee.