Bourke Street Bakery Dark Chocolate and Raspberry Muffins | Spelt Flour Breakfast Treat - Recipe By
Delicious bakery-style muffins with spelt flour, rich dark chocolate and tangy raspberries. Perfect for breakfast or snacking, easily freezable for busy mornings.
Ingredients
- 150 g wholemeal spelt flour
- 200 g plain flour
- 2 teaspoons baking powder
- 200 g rapadura sugar
- Raw sugar for sprinkling
- Icing sugar for dusting
- 100 g Greek yoghurt
- 250 ml water
- 250 g salted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 225 g frozen raspberries
- 200 g dark chocolate, roughly chopped
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