Double Chocolate Raspberry Muffins
These double chocolate raspberry muffins are perfect to indulge in something small and sweet. Bonus, this recipe only requires one egg!
Equipment
Ingredients
- 1 1/2 tbsp (20 g) unsweetened cocoa powder
- 3 1/4 tbsp (40 g) sugar
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/16 tsp (0.38 g) salt
- 1 egg
- 1/3 cup (80 g) heavy whipping cream
- 1/4 cup (55 g) canola oil
- 1 tsp (4 g) vanilla bean paste
- 1/4 cup (65 g) dark chocolate chips
- 15 raspberries (Washed | Pat Dry)
Instructions
- Place your Tartlet Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside
MUFFIN PREPARATION
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt). Make a well and add the egg. Gently start mixing inwards going outwards with your mini whisk. Add the heavy whipping cream, canola oil and vanilla bean paste. Mix until it is all incorporated. Fold your dark chocolate chips.
- Scoop your preparation into your Flexipan®. Arrange the raspberries on top. Refrigerate while your oven is pre-heating.
BAKE!
- Preheat oven to 350F/180C. Once your oven has reached the desired temperature, take your tray out of the refrigerator.
- Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 8min). It is ready when the toothpick inserted comes out clean.
- Once your Double Chocolate Raspberry Muffins is out of the oven, let them cool down for about 10min. Then, Unmold and Enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 33mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com