Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Beat the egg and butter into the jug. Muffins can be frozen for up to 3 months. Mix until the dry ingredients are barely incorporated, then fold in the chopped chocolate and raspberries. Make a well in the center of the flour mixture. Bake for 25 minutes, until golden and tops spring back when touched. Plus the recipe is wrong (no sugar?). Not enough fat in these muffins, mine turned out very dry. Misleading at best, you need to write the full ingredients. Don't have sour cream? Combine dry ingredients and lemon zest in a large bowl. Stir the wet ingredients into the flour mixture,... Line a muffin tin … Instructions. Again, no problem! So versatile. Your email address will not be published. The first time I made them I made them as mini muffins and they were perfect. Melt butter in microwave and set aside to cool. Leave to cool on a wire rack for 10-15 minutes if … In a separate bowl combine the flour, sugar, cocoa powder, baking soda, and salt. To really make this a meal, scramble some eggs to eat with the muffins. Stir with a whisk. Briefly fold in the berries. Take care not to over mix the batter. Yuck. i resorted to another recipe to know how much sugar to add... perhapps note how much sugar... thanx nice recipe though :), This sounds fantastic. The original recipe has the following post-script direction: To reheat, place muffin(s) in a paper bag and close the bag. The recipe says to sift flour bakin powder salt and sugar but it does not say how much sugar ? I'd like to try orange and blackberry or blueberry, and grapefruit and raspberry might be nice. just making these now, there's no sugar in the recipe??? Ingredients 1 cup whole milk 1 tbsp white vinegar 2½ cups all-purpose flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup brown sugar ¾ cup white sugar ½ cup unsalted butter, softened 1 egg 2 tsp vanilla extract 1½ cups frozen raspberries 6 tsp coarse sugar Half the raspberries and chop up the chocolate into big chunks. Made those muffins very moist, yum. Powered by, Nigella Challenge: Flora's Famous Courgette Cake, Nigella Challenge: Damp Lemon & Almond Cake, 150g raspberries (or enough to top each mini muffin). I sprinkled oats and chopped nuts on top. Sift the flour and baking powder and stir in … Added half cup sugar and half teaspn vanilla. Thaw in the refrigerator overnight. Leave the lumps as too much handling will result in tough muffins. Otherwise, cool on the wire rack completely and then store in an airtight container out of the fridge (I find muffins go a bit tough when refrigerated). Very light and I agree, makes 16. next time I will try the orange zest. The mixture makes a nice base for any additions that you wish I would think. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. ALL RIGHTS RESERVED, Double Chocolate Muffins with Raspberries, Vanilla Cupcakes with Lemon Cream Cheese Frosting ». Muffins will be a light golden colour when fully cooked. You can add additional chopped chocolate or chips instead. Add the melted butter and then the milk. For full size muffins, add the raspberries now. The raspberry adds a tangy flavour to the soft, vanilla infused sponge. Leave to cool on a wire rack for 10-15 minutes if you'd like to eat them hot. They are also hard and tiny. I, somewhat blindly, followed the recipe and didn't notice where it said to add sugar because THERE IS NO SUGAR in the ingredients list!!

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