Double Chocolate And Raspberry Muffins Food

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE AND RASPBERRY MUFFINS

Steps:

• Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
• Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
• Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
• Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.

CHOCOLATE CHUNK RASPBERRY MUFFINS

Steps:

• Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
• Drain raspberries; discard syrup.
• Combine flour, sugar, baking powder and salt; make well in the center.
• Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
• Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
• Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

DOUBLE CHOCOLATE APRICOT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or put paper liners in 12-cup muffin pan.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients just until combined. Fold in chocolate and apricots. Scoop batter into prepared muffin cups.
• Topping: sprinkle with sugar.
• Bake in preheated oven for 22 minutes or until a tester inserted into center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes. Transfer to rack and let cool completely.