Being dairy free for whatever reason doesn't mean you need miss out on baked goods. These double chocolate and raspberry muffins go down a treat
whether you're dairy free or not and are super easy to whip up in an afternoon of baking.

For 12 muffins you'll need:

5oz self raising flour
1oz cocoa powder
6oz dairy free spread
6oz sugar
3 eggs
3oz dairy free chocolate, chopped
4-5oz raspberries

Simply cream the spread and sugar together until it's pale and fluffy, before beating in the eggs one at a time. You may need to add a spoonful of flour with each egg to stop the mix from curdling. Next, fold in the flour and cocoa powder until everything is combined into one chocolately mixture. Finally fold in the chocolate pieces and raspberries, taking care to not crush them too much. Personally I use frozen raspberries defrosted overnight to keep the cost down a little, but fresh work just as well. All that's left to do is spoon the mix into cases, I have silicone ones which you can buy here, and bake the muffins for between 20-25 minutes in an over pre-heated to 180 degrees.

These muffins are delicious warm from the oven, whilst the chocolate pieces are still gooey, with a cup of tea.