BAKERY STYLE MUFFINS STUFFED WITH CHOCOLATE + RASPBERRIES - DAISY

These classic bakery style muffins are extremely fluffy and delicious (and also dairy free). 


INGREDIENTS :

3 cups Self-raising flour
1tsp Baking powder
1/4tsp Bicarbonate soda
1tsp Ground cinnamon
Pinch of salt
1/3 cup Melted vegan butter
1/3 cup Vegetable oil
1 cup Light brown sugar
2 Eggs
Dash of soya cream
1 cup Cashew milk
1tsp Canilla extract
140g Islands Dark Chocolate (chopped into chips) - A mixture of Islands 100% + 65% creates the perfect combination of flavours
3/4 cup Frozen raspberries (chopped)

    METHOD:

    Preheat the oven to 220 degreesPlace the dry ingredients into a bowl
    Whisk the butter, oil, sugar & eggs together until combined. Add in the milk, cream & vanilla extract & mix further
    Add the wet ingredients into the dry & fold until mixed
    Fold in the choc chips & the raspberries
    Put out muffin cases into a muffin tray & fill with mixture
    Cook for 5 mins at 220 & then cook for a further 25 mins at 175
    Leave to cool on a wire rack before eating.

       

       

       

      Recipe + photos by @dishesbydaisy.


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