These gooey chocolate delights are so easy to whip up for a morning tea or lunch time treat. Have one with a coffee and you will be content.
- 1/4 C rice bran oil
- 2 large eggs
- 1/4 C melted butter
- 1 tsp vanilla
- 1 C caster sugar
- 1/2 C flour
- 1/4 Teaspoon of baking powder
- 1/3 C dark cocoa
- Pinch of salt
Before baking add:
- Dark or milk chocolate chunks
- 1/4 C sliced almonds
- 12 fresh raspberries
Preheat oven to 160C fan bake.
Grease a 12 hole muffin tray liberally making sure all sides are greased to prevent sticking.
In a bowl whisk together rice bran oil, eggs, melted butter, vanilla and sugar until combined.
In a different bowl combine the dry ingredients and add to the wet mixture, using a spatula fold mixture until combined.
Separate mixture into the muffin tray only filling just under halfway. Top with chocolate, almonds and raspberries.
Bake for around 20 minutes or until the middle is slightly soft to touch.
Cool completely before removing from the tins.
Serving suggestion: Dust with icing sugar and serve with whipped cream or natural yogurt.