Raspberry and chocolate muffins

very easy

Ingredients

220g of frozen raspberries

160g of dark chocolate

80g of oat flakes

1/2 bag of baking powder

Preparation

Keep 15 of the raspberries in a cool place and mix together all the others.

Melt the chocolate in the microwave (in several times) or bain-marie.

Add the chocolate to the previous mixture and blend again.

Pour the mixture into a salad bowl and add the oats and yeast. Blend.

Pour into muffin tins and insert the whole raspberries that we kept in the center of each cake.

Bake for 18 minutes at 180°C, take them out and let them cool before unmoulding.