Ingredients

• 2½ cups self-raising flour
• ¼ cup NESTLÉ baking cocoa
• ½ teaspoon bicarbonate of soda
• ¾ cup caster sugar
• ½ cup NESTLÉ Dark Choc Bits
• 1 tablespoon margarine, melted
• 1 cup skim milk
• 1 egg
• 300 g frozen raspberries

Method

1. Preheat oven to 180°C (350°F).
2. Line a 12-hole muffin pan with paper muffin cases.
3. Sift flour, cocoa and bicarbonate of soda into a large bowl.
4. Stir in sugar and choc bits and make a well in the centre.
5. In a small bowl, use a fork to whisk together margarine, milk and egg, then add to flour mixture.
6. Stir gently until mixture is just combined (do not over-beat).
7. Gently fold raspberries through mixture.
8. Spoon mixture into cases.
9. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch.
10. Leave in pan for a few minutes, then transfer to a wire rack to cool.