LADING

{the weekly muffin} cocoa and raspberry

Only twelve recipes left. I can’t believe I came so far. Twelve is almost ten, which means the year is almost over. But let us leave the sour thoughts aside and sweeten our day with a cocoa and raspberry muffin recipe from Cupcakes and muffins.

In the large bowl, combine 130g flour, 20g cocoa, 1 tsp baking powder, 110g light brown sugar. In a small bowl, mix together 1 egg slightly beaten, 125g buttermilk, 65g melted butter. Fold the wet ingredients into the dry ones, without overmixing.

Spoon the batter into pre-greased muffin cups and decorate each muffin with a raspberry or two. For the 16 mini-muffins I baked, I used more or less 75g raspberries. You can buy them fresh or use frozen one.

Bake over low to medium heat. Sprinkle some cocoa on top, when they’re out of the oven, if you fancy.

Enjoy!

Leave a Comment