Chocolate raspberry muffins and familiarity

Chocolate and raspberries are such a familiar combination. One of those things that I always fall back to when I need a fail-proof result. The sweet and tart notes of the raspberries, mixed with the sophistication of the dark chocolate turn out perfect, comforting little bites of homely muffins.

I always have raspberries in my freezer. They’re an easy way to jazz up a dessert, they’re a great addition to a smoothie, and I happily munch on them straight from the freezer sometimes. Actually, the reason I whipped up this recipe was because I needed to finish off my freezer stockpile.

It is with great excitement and a small measure of trepidation that The Boy and I are moving out. Rather than transport all of my food from my parents’ house to my new abode, I have been baking like mad to use them up.

I kind of like that the last recipe I post before moving into my new place is so homely. There is something to be said for familiarity. It will be very odd to come home each day and not by greeted by Norman’s sleepy head. Having one or two of these little morsels will hopefully make our place take on a homely vibe more quickly.

Enough rambling. Get excited. In the coming posts you will see my new kitchen (it’s considerably different to my mother’s one), and hopefully enjoy lots of exciting, inspired new recipes.

In short, bake these babies: they’re not too sweet, and they’re just the right size to defeat those afternoon sugar cravings. They’re light and fluffy and taste like home.

Dark choc raspberry muffins:

• ¾ cup sugar
• 120g butter
• 1/3 cup cocoa
• 2 cups plain flour
• 1.5 tsp bicarb
• 1 cup frozen raspberries
• 1 cup milk
• 1 tsp vanilla
• 2 eggs
• 120g dark chocolate

Toppings:

• 2/3 cup dark choc chips
• ½ cup frozen raspberries

Mix together your flour, sugar, cocoa and bicarb. Put your frozen raspberries in a bowl and run some warm water over them for 30 seconds to defrost them slightly. Drain the water off and set them to one side. Melt the butter and mix it into the dry ingredients, along with the milk and vanilla. Add in the eggs and mix thoroughly. Melt your chocolate and mix it in, then add your thawing raspberries and mix until they have broken down slightly, so you have chunks throughout the mixture.

Preheat your oven to 190° and grab 24 cardboard cupcake cases. (I got mine from Paper Eskimo.)

Fill your cupcake cases about ¾ of the way up, then poke your toppings into them. Don’t push the toppings in too far, because the batter will rise around them.

Bake for 17-20 minutes and eat them hot from the oven, while the chocolate is still gooey!