Step 1

Pre-heat your oven to 180°C/350°F (fan-forced). Line a muffin pan with baking paper cases.

Step 2

Mix the spelt flour and sugar together in a large mixing bowl.

Step 3

In a large jug whisk together the melted butter, baking powder, coconut milk, egg, vanilla and sea salt until frothy.

Step 4

Now gently fold the raspberries, chocolate and wet mixture into the dry ingredients until just combined. The more you mix this, the heavier the crumb will become, so less is certainly best.

Step 5

Spoon the batter into the prepared muffin tin and bake for 20 minutes or until the muffins are raised nicely and firm in the middle (a skewer inserted into the middle will come out clean).

Step 6

In the Thermomix bowl mix the spelt flours and sugar to combine well, 10 seconds speed Pour into a large mixing bowl.

Step 7

Melt the butter, 1 minute, temp 90, speed 3 or until melted.

Step 8

Add the baking powder, coconut milk, egg, vanilla and sea salt and mix until frothy, 15 seconds, speed 6.

Step 9

Now gently fold the raspberries, chocolate and wet ingredients into the dry until just combined. The more you mix this, the heavier the crumb will become, so less is certainly best.

Step 10

Spoon the batter into the prepared muffin tin and bake for 20 minutes or until the muffins are raised nicely and firm in the middle (a skewer inserted into the middle will come out clean).

Step 11

They are so yum hot out of the oven as is or served with double cream, or creme fraiche.

Step 12

In an airtight container or in the fridge (if the weather is warm) for a few days.

Step 13

It can also be frozen (also in an airtight container)