Raspberry & Chocolate Muffin (makes 12 muffins)

By Sophia Awan


  • 1 large egg
  • 1 punnet (200g) of raspberries
  • Oven preheated to gas mark 6 (200 C, 400 F)
  • 40 ml vegetable oil
  • 250g flour
  • 125g sugar
  • ½ tsp salt
  • 1 tbsp baking powder
  • 100g dairy free chocolate chips
  • 40 ml Koko Dairy Free Milk


  1. In one bowl combine the egg, oil, Koko Dairy free milk and raspberries.
  2. In another bowl mix together the flour, sugar, salt, baking powder, and chocolate chips.
  3. Pour the liquid mix into the dry mix and stir thoroughly together. Then simply fill a 12 portion muffin tray with muffin cases and divide the mixture equally between the cases. Bake for around 20-25 mins until golden brown and when you insert a fork it comes out clean.