Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter.
Next add the buttermilk, marmalade and chocolate chips. Blend well. Finally stir in the flour, salt and bread soda, until just mixed. Fill the greased muffins tins with the batter, bake for 30-40 ...
Add the frozen raspberries and chocolate chips and mix until only ... Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool.
This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...
Grease the muffin baking tray with some butter using a kitchen brush, then dust it with flour. In a bowl over hot water or a microwave melt the butter and dark chocolate until the mixture combines ...