Ingredients

The following ingredients have 12 Servings
  • 250 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 120 g caster sugar
  • 100 g dark chocolate (70%, finely chopped)
  • 1 large eggs
  • 50 ml vegetable oil
  • 100 ml Plain Yogurt (0% fat)
  • 200 g fresh raspberries

Instruction

  • Pre-heat oven to 200C / Fan 180C
  • Line muffin tray with paper cases.
  • Sieve flour into a large bowl, add the bicarbonate of soda, sugar and chopped dark chocolate.
  • In a separate bowl, mix in the egg, vegetable oil and yogurt.
  • Fold these wet ingredients carefully into the dry ingredients, then carefully fold in the raspberries.
  • Divide the mixture equally between the paper cases.
  • Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
  • Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
  • Once cooled completely, store in an airtight sealed container.