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 Free From Plain Yoghurt
1 tbsp Vanilla Extract
250g Gluten Free Plain White Flour
40g Cacao Powder
2 ½ tbsp Gluten Free Baking Powder
2 NOMO Creamy Choc Blocks (75g), Chopped

Method:

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

2. Whisk together sugar, oil, yoghurt and vanilla in a bowl

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

4. Fold in NOMO chocolate and raspberries

5. Spoon batter into muffin cups

6. Bake for 30 minutes

7. Cool for 10 minutes, then enjoy!