TRIPPLE CHOCOLATE AND RASPBERRY MUFFINS
INGREDIENTS (MAKES 6)
2 1/2 cups plain flour
300g white sugar
2 tsp baking powder
pinch of salt
300g Ashgrove butter
250g white, dark and milk chocolate mix
1-2 tbs brown sugar
Preheat oven to 190 degrees.
Add to a mix master the flour, white sugar, bakind powder and salt. Mix until combined.
Slowly melt the butter in a pan and then add the milk. Once the milk and butter are combined add the eggs individually. Transfer the mixture to your dry ingredients and mix until combined.
Gently fold the chocolate and berries into your mixture. Transfer the mix into six lined muffin tins. Sprinkle the tops with sugar and cook them in the oven at a temperature of 180 degrees (as soon as you put them in the oven turn the temperature down from 190 to 180 degrees) until the skewer comes out clean after you've poked each muffin.