dark chocolate & raspberry with white choc chip muffins

Wow, can i just say how bloody good it feels when I took out all my baking utensils last night to make muffins? I almost forgot how good it feels like to be baking! Since moving to Perth, I've kind of shelf my baking gear aside but having said that, I think I might just start getting busy in the kitchen again.

My lovely team mates are a bunch of gastronomical aliens who talk about food all day long. Most mornings they'll go down to the cafe and get their breakfast of muffins, cakes, toasts and what not and plus they're not cheap either. I figured that by making your own would be so much cheaper so being the fairy god mother that I am, I told them that i'll bake them some hence the birth of these Dark Chocolate Raspberry with White Chocolate Chip muffins.

They are rich, moist and not too sweet with a tinge of tanginess from the raspberries. I personally like to eat it while it's hot from the oven, because then the chocolate chips would be very melty and gooey and it's just fantastic. If you're a dark chocolate fan, i think you're gonna love this one.

Dark Choc & Raspberry Muffins with White Chocolate Chip

· 5 oz dark chocolate, chopped
· ½ cup butter
· 2 cups all purpose flour
· ½ cup brown sugar
· 2 tsp baking powder
· ½ tsp salt
· 2 large eggs
· 2/3 cup buttermilk
· 1tsp vanilla extract
· 1/2 cup dark chocolate chunks, or buttons
· 1/2 cup dried raspberries
· 1/2 cup white choc chips

1) Preheat oven to 350F.

2) Line a 12-cup muffin tin with paper liners.

3) In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate.

4) Heat in 30 second intervals, stirring frequently until smooth.

5) Set aside to cool slightly. In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

6) Make a well in the center and add eggs, buttermilk and vanilla extract.

7) Whisk until almost smooth. Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by folding in the chocolate chips/buttons and raspberries.

8) Bake for about 18-22 minutes, or until a tester inserted into the center comes out clean.

9) Cool muffins on a wire rack before serving.

May be served at room temperature or slightly warmed. Store in an airtight container if not eating right away. Makes 12.