My Easter Table setting with the talented Margaret Young Whitford went so well.
A thunder storm was predicted so we dashed around setting up, took a few photo's and then opted for breakfast inside while the rain came lashing down.
Recipe for Chocolate And Raspberry Muffins
250g plain flour
1Tbs baking powder
125g caster sugar
1 large egg
200g chopped belgian chocolate
200g fresh or frozen raspberries
Preheat the oven 180c. Butter 12 muffin tins
Sift the flour and baking powder and stir in sugar.
Melt butter remove from heat and whisk in milk and egg.
Add to dry ingredients mixing lightly.
Fold in chocolate and raspberries.
Pop into muffin tins and bake for 20 to 25 minutes, until firm and golden.
Cool 5 minutes in tins, then transfer to cooling rack.
Dust with icing sugar and enjoy in moderation!!!