Double chocolate and raspberry buns
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Ingredients
25g cocoa powder, sieved
250g self-raising flour
2 tsp baking powder, sieved
25g muscovado sugar
100g golden caster sugar
2 eggs, lightly beaten
170mls milk
100mls rapeseed oil
100g raspberries
100g of chocolate chips
Method
Preheat your oven to 170°C and pop bun cases into a 12-hole tin.
Mix the dry ingredients together then make a well in the centre and add in the eggs, milk and oil. Combine until smooth.
Stir in the raspberries and chocolate chips.
Scoop the mixture between your bun cases and bake for about 20 minutes until the buns are baked through. Once cool enough to handle place on a wire rack to cool completely.
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