Dark Chocolate and Raspberry Ripple Muffins
List of ingredients
For this recipe you can use Stork Tub but we would not recommend that you use Stork Packet.
175g (6 oz) Stork Tub
175g (6 oz) golden caster sugar
300g (11 oz) self raising flour, sieved
3 medium eggs
5 tablespoons milk
½ teaspoon baking powder
100g dark chocolate chips
75ml raspberry coulis
100g (3 ½ oz) fresh raspberries
How to prepare
Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
Reserve some chocolate chips for decoration and fold the remainder into the mixture. Gently swirl the coulis through the mix.
Place 12 muffin cases into a muffin tray.
Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.
Bake in a pre-heated oven (200°C, 180°C fan oven, Gas mark 6) for 20-25 minutes . Dust with icing sugar to serve.