Muffin magic

Muffins are super easy to make, super satisfying to eat and always please a crowd

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DOUBLE-CHOC RASPBERRY MUFFINS

MAKES 12 PREP 10 MINS COOK 30 MINS

• 1¾ cups self-raising flour

• 2 tbsp cocoa

• ½ cup caster sugar

• ⅓ cup White Choc Bits

• ⅓ cup Dark Choc Bits

• ¾ cup milk

• 125g butter, melted

• 1 egg, lightly beaten

• ½ cup frozen raspberries

• fresh raspberries, white chocolate curls, to serve

GANACHE

• ¼ cup cream

• 100g dark chocolate, chopped

1 Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.

2 Sift flour and cocoa into a large bowl. Stir in sugar and choc bits. Make a well in centre of dry ingredients.

3 In a jug, stir milk, butter and egg together. Mix into dry ingredients until just combined. Fold in frozen raspberries. Spoon into cases until two-thirds full.

4 Cook in a 180°C preheated oven for 20-25 mins until cooked when tested. Transfer to a wire rack to cool.

5 GANACHE In a medium saucepan, bring cream to a simmer on high. Add chocolate and stir until smooth.

6 Drizzle ganache over cooled muffins. Top with fresh raspberries and curls.