2 cups flour 4 teaspoons baking powder pinch of salt 1/2 cup castor sugar 1 cup frozen raspberries 1/2 cup dark chocolate pieces (or use white chocolate) 1 egg, lightly whisked 1 cup milk 50g butter, melted
Preheat oven to 200 C
Sift dry ingredients into a bowl and make a well in the centre.
Add raspberries, chocolate, egg, milk and butter.
Lightly fold to combine ingredients, be careful not to over mix.
Spoon into muffin tins and bake for 10-15 minutes until golden and springy to touch.
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