CHOCOLATE, RASPBERRY, BUCKWHEAT MUFFINS RECIPE

Makes 6 large muffins

INGREDIENTS

1 certified humane egg

1/2 cup coconut milk yogurt

1/4 cup coconut oil, at room temperature

1/4 cup chopped bittersweet chocolate

3/4 cup coconut sugar

1/3 cup unsweetened cacao powder

1/2 cup buckwheat flour

1/2 cup einka flour or whole wheat flour

1  teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup frozen raspberries

1/2 cup bittersweet chocolate chips

PROCEDURE

Preheat the oven to 350° F. Line a muffin tin with muffin papers.

In a large bowl, whisk together the egg and yogurt. Melt the coconut oil and chocolate in a double boiler or a bowl set over a pot of barely simmering water, stirring occasionally. Pour the melted oil and chocolate into the bowl with the egg and yogurt, whisking until smooth. Add the dry ingredients and whisk again until smooth. The batter will be quite thick. Stir in the raspberries and chocolate chips.

Transfer the batter into the muffin tin, filling the wells to the top.

Bake for  20 to 25 minutes. The muffins should puff up and begin to crack on the tops. Allow to cool slightly before removing from the pan and serving.