Chocolate and Raspberry Muffins (Gluten Free, Dairy Free)
Ingredients
- 150 grams dairy free spread
- 150 grams caster sugar
- 3 eggs
- 130 grams self raising gluten free flour
- 20 grams dairy and gluten free cocoa powder
- 1/2 teaspoon gluten free baking powder
- 85 grams dairy free chocolate chips
- 2 tablespoons frozen raspberries
Instructions
- Preheat the oven to 180 oC
- Beat together the caster sugar and the dairy free spread until light and fluffy
- Add the three eggs individually, beating well between each addition
- Add in the flour, cocoa and baking powder
- Mix until well combined
- Stir in the chocolate chips and raspberries
- Split the mixture between 6 muffin moulds lined with paper cases
- Bake in the centre of the oven for 25 minutes
- Remove from the oven and allow to cool