Lockdown baking #2 - Raspberry and dark chocolate muffins

INGREDIENTS

2 cups flour

4 tsp baking powder

Pinch salt

½ cup sugar

100 grams butter

1 cup milk

1 egg

Raspberries (or whatever you have, I always have frozen ones in the freezer)

½ block chocolate (I like to use Whittakers dark chocolate, but you can use any – I bash it up with a rolling pin!)

METHOD

Pre-heat oven to 220 degrees Celsius

Sift flour and baking powder, add salt and sugar

Add melted butter, milk and egg

Mix but leave lumpy

Half fill muffin tins with mixture, add 4-5 raspberries and choc chunks

Put remaining mixture on top of each muffin

Cook 12-15 minutes