DARK CHOCOLATE RASPBERRY MUFFINS
There are so many things that we love about chocolate, but one of it's greatest attributes is that it can pair so well with a countless number of flavours It's hard for us to pick a favourite chocolate combination, but chocolate & raspberry is pretty close to the top our list. Surprise your valentine with these sweet, decadent dark chocolate raspberry muffins, they will never guess that they are packed with protein and fibre and are lower in sugar and fat !!
212g FlapJacked Buttermilk Protein Pancake Mix
62g unsweetened cocoa powder
1 tsp bicarbonate of soda
142g 2% plain Greek yoghurt
56ml canola oil
112ml almond milk
1 tsp vanilla extract
1/2 tsp raspberry extract (optional)
170g raspberries, chopped into small pieces
45g semi-sweet chocolate chips
45g white chocolate chips
Serving Size: 1 muffin
Pre-heat oven to 180°C or gas mark 4. Place FlapJacked mix, cocoa powder and bicarbonate of soda into a bowl and whisk thoroughly, then set aside. In a large bowl, combine Greek yoghurt, canola oil, eggs, almond milk, sugar and extracts, and mix for at least one minute, until ingredients are blended. Slowly add dry ingredients into the bowl and stir well, and gently fold in raspberries and chocolate chips. Line two cupcake baking sheets with 20 liners, then fill each cup about 2/3 of the way with batter. Place in the oven and bake for 18-20 minutes (until a toothpick inserted into the centre comes out clean). Remove from oven and let cool for at least three minutes (the muffins are best served warm!). ENJOY !