RASPBERRY & CHOCOLATE “MUFFIN” LOAF

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.

Raspberry & Choco Muffin tin

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.

Rasp & Choc Muffin Loaf pre sliced

Raspberry & Choc Muffin slice

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.

GLUTEN FREE LOAF

The recipe is super easy and can easily be adapted  to use other fruits like blackberries, strawberries, blueberries etc.

RECIPE

Raspberry & Choc Muffin Loaf

RASPBERRY & CHOCOLATE MUFFIN LOAF


250G PLAIN FLOUR…
100G CASTER SUGAR
1/2tsp SALT
1tbsp BAKING POWDER
250ml MILK
1tsp VANILLA
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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27 Comments Add yours

  1. I do love a good muffin so a giant loaf shaped muffin is my idea of heaven! This recipe looks so incredibly easy too! Thanks for sharing 🙂

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    1. Karyn says:

      No problem, Emma.. we love muffins in this house;) thanks for taking the time to comment appreciate it

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  2. Hi Karyn,lovely to find you have a blog too, I’ve seen you on Twitter a lot 🙂 Your loaf recipe looks divine and just the type of cake we like here.

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    1. Karyn says:

      Hi Lucy..thanks for the lovely comment 😉 i’ll make sure i check you out on twitter too.. do you have a facebook page?

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  3. Manal Obieda says:

    What a nice looking muffin loaf you have…love it…I am sure it was delicious

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    1. Karyn says:

      Hi Manal..thank you for commenting… its a different way to make a muffin but it works 😉

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  4. I was baked out over Christmas too & took a break. It’s amazing what a short break does! It made me so revved up to get back in the kitchen! This loaf looks absolutely wonderful; I love raspberries and chocolate together!

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    1. Karyn says:

      Ha ha glad I wasn’t the only one.. and your right a short break does the trick to help get the mojo back.. A very happy new year to you hope its a great one 😉

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  5. I have got to give this recipe a try! Chocolate and raspberry is one of my favorite flavor combos, and I can’t get enough of sweet breads… yum, yum, yum!

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    1. Karyn says:

      thanks Rachel.. sometimes simple is best 😉 I have to admit baking with berries is one of my favorites especially raspberries and blueberries coming a close second 😉

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  6. Such a beautiful loaf. Looks very rustic and I love it when the food looks so gorgeous apart from tasting delicious 🙂

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    1. Karyn says:

      Thank you Revathi.. I love simple recipes.. sometimes simple is better 😉

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  7. Maura says:

    Just found you on iba FB! So glad I did , lovely recipe …. Just one question do you find the chocolate chips sink ? How do you prevent it? This seems to be happen to me

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    1. Karyn says:

      Hi Maura.. Nice to “meet you” IBA is a great organization, I’ve met some lovely bloggers. The trick with the chocolate chips ts to dust them in flour before you add them..but this batter is quite thick so it holds them better than a normal one.. also don’t be tempted to over mix,it’s ok to see some flour .. Muffins work better if they are barely mixed.. The same goes for the fruit/berries always coat them in flour before you add them to a cake;) I love crafts especially Crochet though I’m not very good. Your work is stunning.. I love the bubble hat!!! have just followed your blog.. its’ layed out beautiful..

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  8. Helen Noonan says:

    Hi karyn, I have put 2 in the oven. Measured out exactly the ingredients. But it’s overflowing! I should have used 2lb tins. They are not cooked yet. I bake a lot and this recipe looked lovely. Thank you Helen

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    1. Karyn says:

      Hi Helen 😉 I always use 1lb tins mainly because i don’t have a larger one , which i keep meaning to buy.. . I don’t over fill it though .. about 3/4 full and if I have any batter leftover I just fill some muffin cases with it.. I have noticed lately that the last paper liners I bought for the loaf tin are smaller than the actual tin . and this would defo cause an overflow.. I think I bought them in a Euro Giant Shop crap quality.I had to use 2 of them in the loaf tin. They have much better quality ones in Home World or Decobake, that fit the tins better even though there twice the price!!! I think I’ll have to buy these in future. I’m making a pear & White chocolate one to-day as an experiment using the same recipe..I’ll stick it up on my FB Baking Page when it’s done
      https://www.facebook.com/IrishBakingAdventures/ .I’ll see if my neighbor happens to have a 2lb tin and try the same recipe in it to see what happens and if it works better..Hope it turns out in the end for you all the best Karyn

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  9. this looks so good! I love raspberry muffins but never thought to combine them with chocolate – I might be updating my recipe! 🙂

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    1. Karyn says:

      You can’t beat a good muffin;) Raspberry & chocolate are on of my favorite combo’s and it was just a wee experiment baking the muffin in a loaf tin but it turned out well 😉 thanks for the comment April

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  10. Cindy Wilson says:

    What would the amounts be in cups and tsp etc?

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    1. Karyn says:

      Hi Cindy – unfortunately I wouldn’t have these measurements to hand.. In Ireland we only use the metric system and that’s what I use when I’m coming up with the recipes 😉 But if you go online there are some great conversion sites to help with converting grms to cups that..this is a good one https://www.thecalculatorsite.com/cooking/cups-grams.php

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  11. Ann says:

    Hi I’ve seen this recipe on your Facebook page. What is the best size tin. On fb it says standard on here it says 1lb tin. What do you recommend

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    1. Karyn says:

      Hi Ann 😉 Sorry I should make it a bit clearer.. our standard size loaf tin is 1lb ( 18cm or 7″).. Hope it turns out for you x Karyn

      Like

  12. Allison Harmon says:

    Cannot believe I’m only finding this recipe now! Plus the tip about putting foil on top if it’s browning is bloody excellent. Thanks for sharing.

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    1. Karyn says:

      Your very welcome Allison … Thank you so much for the comment. It’s an easy but very tasty bake

      Like

  13. Jennifer says:

    Hi, I just tried this recipe today! It tasted amazing. I’m looking for help with one hiccup that I experienced: all of my chocolate chips sank to the bottom of the tin ☹️ No issues with the raspberries tho. Any ideas what I’ve done wrong? X x x

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  14. Carole says:

    Hi, I can see the ingredient but how do I get the recipe of how to put together?

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    1. Hi Carole 😉 Apologies I am in the process of transferring my website and updating recipes I have updated that particular recipe now and the recipe is in the post. Thanks for getting in touch all the best Karyn

      Like

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