- STEP 1
Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.
- STEP 2
Sift the flour and baking powder into a bowl and stir in the sugar.
- STEP 3
Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.
- STEP 4
Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.
- STEP 5
Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.