Makes: 12 • Time: 40 minutes
CONTAINS
Vitamins B-group, C & E, protein, iron, magnesium, calcium, manganese, copper, phytochemicals, fibre, minerals, flavonoids
YOU NEED
180ml soya milk • 50ml vegetable oil • 30ml hazelnut oil
1 large egg • 1 teaspoon vanilla extract • 140g caster sugar • 160g self-raising flour
30g cocoa powder • 2 tablespoons ground hazelnuts • 1 teaspoon baking powder
a pinch of salt • 36 raspberries • 12 squares dark chocolate, at least 70% cocoa solids
Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with paper cases. In a jug, whisk together the milk, oils, egg and vanilla. In a bowl, mix together the sugar, flour, cocoa, hazelnuts, baking powder and salt. Stir the wet ingredients into the dry mixture until just combined. One-third fill the paper cases with batter, then press 3 raspberries and 1 square of chocolate into each. Spoon the remaining batter on top – the cases should be roughly two-thirds full. Bake for about 20 minutes, or until springy to touch. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.