Oh, cake, how I've missed you...
Maybe it's from the usual Christmas hangover of cakey treats, sweets and chocolate lingering about still, but I've barely used the oven over the last few weeks.
It's nearly February now though, so it's time to get back on it and back in the kitchen where I belong (I mean that in a non-Stepford wife manner of course). I. Just. Cannot. Deprive. Self. Of. Baking. Any. Longer.
So here, fresh for you, are some lovely Raspberry Chocolate Muffins. They are made with creme fraiche which keeps them lovely and moist for a good few days after baking - if you can make 'em last, that is ;-)
Raspberry Chocolate Muffins Makes 6:
150g self raising flour
75g brown sugar
2 tbsp cocoa powder
1/2 tsp baking powder
75g fresh or frozen raspberries, halved
1 egg, lightly beaten
100g creme fraiche
100g underripe banana, mashed
1/4 tsp vanilla essence
150g self raising flour
75g brown sugar
2 tbsp cocoa powder
1/2 tsp baking powder
75g fresh or frozen raspberries, halved
1 egg, lightly beaten
100g creme fraiche
100g underripe banana, mashed
1/4 tsp vanilla essence
1. Preheat the oven to 190 degrees C.
2. Sift the flour into a mixing bowl with the sugar, cocoa powder and baking powder. Fold in the raspberries.
3. In another bowl, beat the egg with the creme fraiche, mashed banana and vanilla essence.
4. Pour the wet mixture into the raspberry flour mixture, and fold until just mixed.
5. Spoon the mixture into 6 lined holes of a muffin tray, then bake for about 20 minutes until risen to raspberry chocolate goodness.
More Hungry Jenny cakes here.
Other butter free baking recipes that might take your fancy.
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