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

Method

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.