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Recipe Serves 12 |
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Recipe supplied by donna hay magazine. |
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Ingredients
1½ cups (225g) self-raising flour
²⁄³ cup (150g) caster sugar
155g butter, melted
3 eggs
¼ cup (60ml) milk
1 teaspoon vanilla extract
¾ cup dark chocolate chips
1½ cups Creative Gourmet frozen Blackberries
icing sugar, for dusting
Instructions
1. Preheat oven to 160ºC. Place the flour, sugar, butter, eggs, milk and vanilla extract in a bowl and whisk until well combined. Add the chocolate chips and blackberries and fold through to combine.
2. Spoon the mixture into 12 x ½ cup-capacity (125ml) muffin tins lined with cup cake cases and bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool on a wire rack. Dust with icing sugar to serve.
Per serve: 1207kJ, protein 4.3g, total fat 14.7g (sat. fat 9g), cholesterol 64.7mg, carbs 34.7g, fibre 2.3g, sodium 218.9mg. GI estimate: high
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