Grace and I were off to a first birthday party Sunday afternoon to soak in some much needed sunshine, giggle with friends, play on the grass and eat cake. Along with a little gift for the completely gorgeous birthday girl we decided to take along some of our favourite muffins, raspberry and chocolate. I felt a small pang of guilt watching Grace eagerly devour her muffin, I kept thinking oh god I’ve got her addicted to sugar and chocolate already, perhaps I should be one of those baking mothers who uses ingredients like agave syrup, gluten free flour and coconut oil rather than sugar and white flour. I quickly let go of the silly mother guilt and realized we were at a children’s birthday party, the one place on earth that all things naughty, sugar and chocolate included are fine celebrated.
And these muffins are a celebration indeed. They are jam packed full of lovely molten dark chocolate pieces, laced with swirls of tart raspberry and cooked to golden perfection creating a gorgeous cakey crust topping. The top of the muffin is always my favourite, and after watching Grace hoe in, I now believe it’s hers too. A small disclaimer; when feeding the little ones these lovely little muffins be prepared for a complete raspberry and chocolately mess. Grace was so enthusiastic with ferrying her muffin into her mouth she managed to get crumbs, raspberry and chocolate absolutely everywhere. But that’s all part of the baby led weaning fun.