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Bourke Street Bakery Dark Chocolate Raspberry Muffins - Cook Republic

Ingredients

  • 150g wholemeal spelt flour
  • 200g plain flour
  • raw sugar for sprinkling and icing sugar to dust
  • 2 teaspoons baking powder
  • 200g rapadura sugar
  • 100g Greek yoghurt
  • 250ml water
  • 250g salted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 225g frozen raspberries
  • 200g dark chocolate, roughly chopped

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