Ingredients

• 2½ cups self-raising flour
• ¼ cup NESTLÉ Baking Cocoa
• ½ tsp bicarbonate of soda
• ¾ cup caster sugar
• ½ cup NESTLÉ white choc bits
• 1 tbsp margarine, melted
• 1½ cups skim milk
• 1 egg
• 300g frozen raspberries

Method

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