Creamy Choc and Raspberry Muffins

Creamy Choc and Raspberry Muffins

Creamy Choc and Raspberry Muffins

Chocolate, raspberries, and a hint of rose. These NOMO Creamy Choc Muffins are basically spring in snack form, perfect to be shared to your next picnic. Who’s bringing the blanket?

Ingredients:

200g fresh raspberries  
100g sugar  
120ml vegetable oil  
240ml vegan yogurt  
1 tbsp vanilla extract  
1 tsp rosewater  
250g gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp if needed)  
40g cacao powder  
2 ½ tbsp baking powder  
3 NOMO Creamy Choc bars, chopped  
Dried edible rose petals, for garnish  

 

Method: 

  1. Preheat oven to 180°C and grease or line a muffin pan.  

  1. Whisk together sugar, oil, yogurt, vanilla, and rosewater in a bowl.  

  1. Sift in flour, cacao powder, and baking powder, then stir until smooth.  

  1. Fold in NOMO chocolate and raspberries.  

  1. Spoon batter into muffin cups and top with rose petals.  

  1. Bake for 30 minutes  

  1. Cool for 10 minutes, then enjoy with friends & sunshine! ☀️ 

Back to Recipes