Raspberry Choc Chip Muffins
1 packet Bioflex Nutrition BioCake in Choc Cherry
50g almond meal
17g flour of choice - we used wholemeal
1 teaspoon vanilla essence
1 tablespoon butter of choice - melted
2 tablespoons milk of choice
30g dark chocolate chips
30g fresh or frozen raspberries
Set oven to 180 degrees.
In a bowl combine all dry ingredients except for the chocolate chips.
In a separate bowl combine all wet ingredients except for the raspberries.
Make a well in the centre of the dry ingredients and add the wet ingredients. Mix well.
Gently fold in the chocolate chips and raspberries.
Divide the mixture evenly between five cupcake cases.
Bake for 10 to 12 minutes.
Remove from oven and allow to cool slightly before moving to a wire rack.
Cool completely before storing in an airtight container or glazing (glazing not included in nutritional information).
Store for up to three days.
Per serve (58g) / Per 100g Energy (kJ): 804/1390 | Protein (g): 5.6/9.7 | Fat (g): 12.5/21.6 | Carbohydrates (g): 13/22