Recipe by Cadbury
Chocolate and Raspberry Muffins
Preheat oven to gas 6, 200 C. Line a 12 hole muffin tin with paper cases.
Sieve the flour and baking powder and stir in the sugar and chocolate.
Mix the eggs with the yogurt and melted butter. Stir into the dry ingredients with the raspberries to combine, do not over-mix as it will toughen the muffins.
Fill the cases 2/3 full and bake 18-20 minutes until well risen and golden brown. Cool on a wire rack.
Can be made using frozen raspberries, not need to defrost first.
175 g self raising flour
1 tsp baking powder
75 g caster sugar
100 g Cadbury Dairy Milk chopped
2 Medium eggs
150 ml natural yogurt
75 g Unsalted butter melted and cooled
50 g raspberries