chocolate chunk raspberry spelt muffins
The Clever Carrot recipe - Baking (Bread)
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 c. whole spelt flour
- 1/2 c. all purpose flour
- 1/4 c. good quality cocoa powder, unsweetened*
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of fine grain sea salt
- 2 eggs
- 1/3 c. vegetable or coconut oil
- 2/3 c. sugar (I use rapadura)
- 3/4 c. warm brewed coffee
- 1 tsp. vanilla extract
- 2 oz. dark chocolate, chopped
- 36 raspberries, frozen
- 2 oz. dark chocolate, chopped
Instructions
- 1
Preheat your oven to 375 F. Line a muffin tin with 12 paper cases.
- 2
In a large bowl, sift the dry ingredients together.
- 3
In another bowl, whisk the wet ingredients until well blended.
- 4
Combine the dry and wet ingredients; do not over mix.
- 5
Fold in the dark chocolate, making sure to reserve the rest for garnish.
- 6
Pour the batter into the the prepared muffin tin about 2/3’s full.
- 7
Garnish with frozen raspberries (about 3 per muffin) and the remaining chopped chocolate by gently tucking everything into the batter.
- 8
Bake for about 20-25 minutes. They are ready when a toothpick comes out clean when inserted.
- 9
Remove the muffins and let them sit in the pan for about 5 minutes.
- 10
Transfer to a wire rack to cool.