Preheat kitchen stove to 200 °C. Combine milk, butter and egg in a large baking bowl, then add sugar, flour, baking powder and salt. Mix until flour mixture is moistened through. [Pretty runny batter in my case]. Gently stir in raspberries and chocolate.
Pour into a muffin tin lined with paper cups or well greased. Bake for 24 to 28 minutes or until muffins are golden brown. Cool slightly, remove from pan.
Keep at room temperature for 3 days, or frozen for 3 months.
Tip: Use better chocolate – the more delicious the result!
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