After being totally “baked out “ over Christmas I took a little baking hiatus! It’s been over two weeks and to be completely honest I’m surprised I lasted this long, but just because I wasn’t “baking”- I couldn’t stay away all together. I have spent the past few weeks devising new recipes and doing some research into publishing a Baking E-book which I hope to have ready for the first year anniversary of my Blog in March. One of the recipes I definitely will be including in the E-Book is this recipe for a Raspberry & Chocolate “Muffin” Loaf.
Muffins are one of the very first things I learned to bake and raspberry muffins are the first recipe I taught my kids to bake when they young – including my three boys who can all bake a batch of muffins , yet they still can’t manage to work out the washing machine yet !! I find Muffins more forgiving than fairy cakes, not much mixing required and great for adapting different flavors.
This particular raspberry muffin recipe is super easy, no mixer required just a wooden spoon. It’s made exactly like a batch of muffins except you don’t use cases or a muffin tin just empty the batter into a loaf tin. I actually think it tastes better made like this, cut into slices. I use a 1lb loaf tin for this recipe and line it with those loaf tin liners that you can now pick up in most supermarkets in the baking section. I stock up in various sizes – they come in really handy.
One other positive this Raspberry & Chocolate Muffin Loaf can also be made “gluten-free” by simply swapping out two items – the flour for gluten-free flour & the baking powder. I always use Dr Oetker baking powder which is gluten-free anyway. My best friends son is coeliac since birth and I’m always on the look out for easy recipes to make him when he visits. I’m still shocked at how expensive gluten-free products are in the shops, crazy money. I’m also equally as shocked at how many people are “suddenly becoming gluten-free”.
My daughter’s friend who shall remain nameless has just become “gluten-free” purely as a lifestyle choice not because of any health reasons. She is under the misconception that this will help her lose weight and is spending huge amounts of her income on gluten-free products. there is so much misinformation out there. To be honest I can’t see it lasting long both her and my daughter are chocoholics and can never ever say no to a slice of cake.
The recipe is super easy and can easily be adapted to use other fruits like blackberries, strawberries, blueberries etc.
RASPBERRY & CHOCOLATE MUFFIN LOAF
250G PLAIN FLOUR…
100G CASTER SUGAR
1tbsp BAKING POWDER
60ml VEG OIL
2 LARGE EGGS
120g FRESH RASPBERRIES…(FROZEN WOULD WORK AS WELL)
1PKT CHOCOLATE CHIPS (100g)
1. PREHEAT OVEN TO 2OOc .. HOT OVEN
2. LINE A STANDARD LOAF TIN WITH A PAPER LINER
3. MIX TOGETHER ALL THE DRY INGREDIENTS
4. BEAT MILK, EGGS, OIL,VANILLA ,MILK TOGETHER
5. ADD TO DRY INGREDIENTS, DON’T OVER MIX
6. FOLD IN RASPBERRIES AND CHOCOLATE CHIPS, STIR TO MIX IN
7. TURN DOWN HEAT TO 180c & BAKE FOR 50 -60MINS OR UNTIL COOKED THROUGH COVER WITH FOIL IF BROWNING TO MUCH ON TOP
LET COOL, BEST EATEN WITHIN 2 DAYS
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