Snapguide
STEPS
INGREDIENTS
Preheat Your Oven

Preheat Your Oven

Gather Your Ingredients

Gather Your Ingredients

Grease 12 Hole Muffin Tin

Grease 12 Hole Muffin Tin

Defrost 1 Cup Of Raspberries

Defrost 1 Cup Of Raspberries

Combine 2 Cups Of Self-Raising Flour (Sifted), 1/2 A Cup Of Sugar And 1/2 A Cup Of Chocolate Bits

Combine 2 Cups Of Self-Raising Flour (Sifted), 1/2 A Cup Of Sugar And 1/2 A Cup Of Chocolate Bits

Stir The Ingredients

Stir The Ingredients

Beat 1 Egg

Beat 1 Egg

Melt 3 Tablespoons Of Butter

Melt 3 Tablespoons Of Butter

Mix The Egg, Melted Butter And 1 1/4 Cups Of Buttermilk

Mix The Egg, Melted Butter And 1 1/4 Cups Of Buttermilk

Combine The Dry And Wet Ingredients Together And Lightly Mix

Combine The Dry And Wet Ingredients Together And Lightly Mix

Gently Fold In Raspberries

Gently Fold In Raspberries

Spoon The Mixture Into Pans

Spoon The Mixture Into Pans

Once All The Mixture Is In The Muffin Trays, Chuck Them In The Oven

Once All The Mixture Is In The Muffin Trays, Chuck Them In The Oven

Leave Them In There Four 20 Minutes

Leave Them In There Four 20 Minutes

When They're Done Let Them Cool For 5 Minutes

When They're Done Let Them Cool For 5 Minutes

When There Cooled, Present It With Some Mint And Ice-Cream

  • 1.0c Frozen Raspberries
  • 2.0c Self-Raising Flour
  • 0.0c Sugar
  • 0.0c Chocolate Bits
  • 1.0 Lightly Beaten Egg
  • 3.0Tbsp Melted Butter
  • 1.0c Buttermilk