Chocolate Raspberry Muffins

My sister sent me this recipe from New Zealand. It sounded fabulous, so I just had to give it a try. I didn’t have any mini muffin tins, so I used paper liners and regular muffin tins. I only had large eggs, so I used them. I added some xanthan gum to my blend of GF flours (almond, quinoa and tapioca) and a pinch of salt. I used fresh organic raspberries and reserved 12 for the tops. Just for fun, I stuffed each raspberry with a dark and a milk chocolate chip before I stuffed them in the batter and baked them. I used honey instead of sugar. That suits my palate, but if you like things sweet, you may want to use sugar. The result is a moist, chewy, brownie like muffin, rich with the taste of chocolate and raspberries. Yum! P.S. Lynn’s original recipie is below.





2 eggs (large)
½ cup honey (or sugar)
½ cup plain yoghurt (homemade lactose free)
1 Tbsp oil
1 cup + 2 Tbsp GF flours (mainly ground almonds; tapioca, quinoa, etc)
1 tsp xanthan gum
1/8 tsp salt
½ cup cocoa
¼ cup milk chocolate chips or chunks (cut up from bar)
¼ cup dark chocolate chips or chunks (cut up from bar)
1 cup frozen raspberries (set aside 24 nice whole berries for topping)


Place paper liners in the muffin tins, preheat oven.


Separate egg whites into small bowl. Beat egg whites until soft peaks form.


Beat with mixer the egg yolks, honey, yoghurt and oil in large bowl.


Combine flours, xanthan gum, salt and cocoa then stir into large bowl; stir in chocolate chips and raspberries. If mix is very wet add a bit more flour.


Cut in a small amount of the egg whites to loosen chocolate mixture, then fold in remaining egg whites.


Fill muffin tins quite full and top with individual raspberry that has been stuffed with a milk and a dark chocolate chip, slightly push the berry into the batter.


Bake 18 – 20 minutes; you want them to be moist so don’t overcook, remove from oven when just set in the middle and let cool in trays before attempting to remove to racks. They freeze well.


The original version from my sister:


Chocolate raspberry mini muffins 180C/375F 7-9 mins 24 mini muffs


2 eggs (med)
½ cup honey (or sugar)
½ cup plain yoghurt
1 Tbsp oil
1 cup + 2 Tbsp GF flours (mainly ground almonds; tapioca, potato, etc)
½ cup cocoa
½ cup chocolate chips or chunks (cut up from bar)
1 cup frozen raspberries (set aside 24 nice whole berries for topping)


Grease muffin tins, preheat oven.


Separate egg whites into small bowl. Beat egg whites until soft peaks form.


Beat with mixer the egg yolks, honey, yoghurt and oil in large bowl.


Combine flours and cocoa then stir into large bowl; stir in chocolate chips and raspberries. If mix is very wet add a bit more flour.


Cut in a small amount of the egg whites to loosen chocolate mixture, then fold in remaining egg whites.


Fill muffin tins quite full and top with individual raspberry, slightly push the berry into the batter.


Bake 7-9 minutes; you want them to be moist so don’t overcook, remove from oven when just set in the middle and let cool in trays before attempting to remove to racks. They freeze well.

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