Hello, how are we all this week? I can't believe how quickly the weeks are whizzing by & to be honest I've been so busy with the day job there's nothing much exciting been happening! So this week I've decided to stay true to the cake & just share this weeks recipe with you. Oh & by way of a public service announcement, don't forget the clocks go back this Sunday, an extra hour in bed...yey!!
200g caster sugar
175g plain flour
1tsp baking powder
1tsp bicarbonate of soda
35g cocoa powder
250ml greek yoghurt
100g raspberries (fresh or frozen)
1. Melt the butter, beat in the sugar then the eggs, finally stir in the yoghurt.
2. Sift in the flour, baking powder, bicarb & cocoa powder & fold the ingredients together.
3. Line a bun tin with paper cases & spoon in the mixture. Finally sprinkle the raspberries over the top of each muffin & bake in the oven at 180c/GM4 for around 20 minutes. Leave to cool in the tin for a few minutes, then lift out onto a rack.
I think these are delicious, the sharp raspberries really balance the sweet chocolate & the yoghurt gives them a lovely soft texture. Hope you enjoy them! Don't spook yourselves too much this halloween & I'll see you next week with a bonfire night treat, not strictly cake, but something I've always wanted to have a go at making! Until then, Rebecca x
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