Double chocolate chip muffins with raspberries
Makes 10 muffins.
You will need 10 small silicone muffin cases or 20 paper fairy cake cases, doubled up.
You may need to cook the muffins in 2 batches.
Ingredients
125g SR flour, sieved
1 Tsp baking powder
25g cocoa powder, sieved
1 Tsp cinnamon
75g soft light brown sugar
1 large egg
1 Tsp vanilla essence
60ml sunflower oil
3-4 Tbsp milk
150g raspberries , fresh or frozen, but defrosted and drained if frozen
40g chocolate chips
To serve: sieved icing sugar, fresh raspberries
Method
1. Heat air fryer to 170C.
2. In a large mixing bowl, combine the flour, baking powder, cocoa and cinnamon. Stir in the sugar.
3. In a separate bowl combine, egg, vanilla, sunflower oil, and 3 tablespoons of milk. Beat with a fork to mix well.
4. Make a well in centre of dry ingredients, then pour in egg and milk mixture. Beat with a wooden spoon to form a soft dropping consistency. Don‘t over beat or muffins will be heavy. Beat in extra tablespoon of milk if necessary.
5. Fold in raspberries and about 3/4 of the chocolate chips.
6. Using a dessert spoon and teaspoon, divide mixture evenly between the muffin cases. Top each muffin with a few chocolate chips.
7. You will probably need to cook in 2 batches. Transfer 5 muffins to air fryer basket, making sure they are not touching. Air fry for 10-12 minutes, until well risen, and just firm to the touch.
8. Carefully transfer to cooling rack and repeat with remaining muffins.
9. Serve with a sprinkling of icing sugar and a few extra raspberries.
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