tangy and sweet at the same time, these muffins are sure to please.
Ingredients: [‘self raising flour’, ‘cocoa’, ‘salt’, ‘caster sugar’, ‘oil’, ‘buttermilk’, ‘eggs’, ‘fresh raspberries’]
Quantity of Ingredients: [“2 cups self raising flour”,”1/3 cup cocoa, sifted “,”1/4 teaspoon salt”,”1 cup caster sugar”,”150 ml oil”,”1 cup buttermilk”,”2 eggs”,”200 g fresh raspberries”]
Number of Servings: 9
Steps: [‘preheat oven to 180 Celsius line 2 x 6 hole XL muffin tins with 9 XL muffin wrappers.’, ‘place the flour, cocoa, salt and sugar into a large bowl.’, ‘in a smaller bowl, whisk the eggs ten add the oil and buttermilk. whisk all together.’, ‘tip the egg mixture into the flour mixture and stir till well combined. stir in raspberries.’, ‘3/4 fill muffin wrappers.’, ‘cook for approximately 25 – 30 minutes or until they spring back when lightly tapped and a skewer comes out clean.’, ‘NOTE. for smaller muffins follow above directions but just use smaller muffin papers and tins.’]