The first week of the school year is over. After two months in which the children did nothing, it was the most difficult time of the year. In a while, when the children get used to schoolwork, it should be easier.

In order to sweeten this difficult time, today I prepared some very chocolaty wholemeal muffins. They were dark, with a thick, glossy frosting, and the juicy raspberries looked fabulous, smelled irresistible and tasted even better. They were the best fresh – still hot with melted chocolate inside. In any case, you should try them for yourselves.

Ingredients (10 muffins)
dough
150g of wholemeal flour
3 tablespoons of cocoa
3 tablespoons of oil
130g of brown sugar
140ml of milk
1 egg
1 teaspoon of baking powder
10 pieces of dark chocolate
frosting
50ml of milk
50g of butter
100g of dark chocolate
raspberries

Heat the oven up to 180C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder and cocoa. Mix together the milk, oil and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds up to 1/2 of their height, and put one piece of dark chocolate onto each one. Add some dough on top. Bake for 20-25 minutes.
Now for the chocolate frosting. Heat the milk and butter. Add the crushed dark chocolate. Stir until the chocolate is melted. Decorate the muffins with the frosting and the raspberries.

Enjoy your meal!

Try also
Pumpkin muffins with fruit stew
Chocolate muffins with blueberries and white chocolate
Millet groats muffins with nectarines