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Chocolate and Raspberry Muffins

Chocolate and Raspberry Muffins

Ingredients (Serves 6)

  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1/2 cup baking cocoa, sifted
  • 1 1/2 cups milk
  • 2 cups frozen raspberries
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla essence


  1. Preheat oven to 200°C.
  2. Grease a 6 x 3/4 cup capacity muffin tin.
  3. Mix buckwheat flour, brown rice flour, cocoa and baking powder in a mixing bowl.
  4. Mix raspberries, honey, olive oil, milk and vanilla essence in a separate bowl.
  5. Pour the milk and raspberry mixture into the flour mix. Fold quickly with a wooden spoon. Don’t over mix batter.
  6. Spoon batter into muffin tin using an ice cream scoop, if possible.
  7. Bake for 20-25 minutes. Check by inserting a wooden skewer into the middle of a muffin. If it is still wet in the middle, bake for a few minutes longer.
  8. Turn out muffins on to a wire rack while hot. Leave to cool.
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