Gluten-Free Raspberry & Chocolate Muffins
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 pcs
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Difficulty level: 3 out of 4
6 Ingredients
- 430grams Free From Gluten chocolate cake mix
- 2 free range eggs
- 3/4 cup milk
- 60grams unsalted butter, softened
- 3/4 cup dark chocolate chips
- 250grams raspberries
Description
This decadent gluten-free muffin recipe is easy to make using chocolate cake mix. These tasty treats are bursting with raspberries and topped with chocolate drizzle.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.
Step 2 of 4
Using an electric mixer, beat cake mix (reserving icing sachet), eggs, milk and butter on low speed until combined. Increase speed to medium and beat for 2 minutes or until thickened. Fold 1/2 cup chocolate chips and half the raspberries into cake mixture.
Step 3 of 4
Spoon mixture evenly among paper cases. Bake for 25 minutes or until a skewer inserted into centres comes out clean. Remove pan from oven and top with remaining chocolate chips.
Step 4 of 4
Place reserved icing mixture in a small bowl. Add 1 1/2 tbs boiling water and stir until smooth. Drizzle muffins with icing and serve with remaining raspberries.
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