Name: Raspberry & Dark Chocolate Muffins
Prep time: 20 min
Cook time: 40 min
Yield: 8 Texas-sized muffins
Ingredients: 200g / 1 ¼ Cups Coconut sugar (or substitute with caster sugar); 160ml / ⅔ Cup Non-dairy milk (or substitute with cow’s milk); 120ml / ½ Cup Light olive oil; 120ml / ½ Cup Unsweetened coconut yoghurt (or substitute with regular yoghurt); 1 tsp Vanilla extract; 250g / 1 ¾ Cups Plain flour; 50g / ½ Cup Dutch-processed cocoa powder; 2 ½ tsp Baking powder; ½ tsp Baking soda; ¼ tsp Fine salt; 250g Whittaker’s 72% Cocoa Dark Ghana chocolate, roughly chopped; 2 ¼ Cups Frozen raspberries; Pinch of flaky sea salt, for sprinkling (optional)

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3 out of 5

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Deepali

(14 months ago)

It tasted good. I didn't use a whole block of the dark chocolate. Maybe half and thought that was a good amount. Any mor… see more

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