Prep 10 mins
Cooking 15 mins
Makes 10
These little cakes are full of flavour and deliciously satisfying. Serve with vanilla or thickened cream.
Preheat oven to 180⁰C and grease and flour a muffin tin.
Combine the sugar, oil, vanilla and eggs in a bowl and whisk together until well combined.
Add the flour and beat again until combined. Fold in the chocolate.
Fill half of the mould, with mixture, then add 2-3 raspberries, and fill the rest of the mould with mixture.
Bake for 15 minutes.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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