Try this budget-busting snack for an afternoon chocolate hit
2 cups self-raising flour
1 cup caster sugar
½ cup Milk Choc Bits (100g)
1 cups buttermilk
100g unsalted butter, melted, cooled
1 tsp vanilla extract
2 tblsps cocoa powder
1 cup frozen raspberries
Line a 12-hole muffin pan (¹∕³ -cup capacity) with paper cases.
Combine the flour, sugar and Choc Bits in a large bowl.
Whisk buttermilk, butter, egg and vanilla in a large jug until combined. Add to flour mixture and stir until combined.
Transfer 1½ cups of the mixture to a separate bowl. Reserve. Sift cocoa into remaining mixture. Mix well. Gently fold through raspberries.
Divide chocolate mixture evenly among paper cases. Dollop reserved mixture over the top. Don’t stir through.
Cook in a moderately hot oven (190C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before transferring muffins to a wire rack to cool.
Serve warm or cold.