Chocolate Raspberry Muffins

I've always found these muffins reliably good and really light - ie they are great for a quick whip-up for a morning tea or a surprised visitor.

Ingredients

125g of softened butter

1 cup of caster sugar

2 eggs

1 1/2 cups self raising flour

80 ml cocoa

1/2 tsp baking soda

1 cup milk

150g of fresh or frozen raspberries

Method

Preheat oven to 190 C or 170 C fan forced.

Combine butter, sugar, and eggs and mix until light and creamy.

Sift flour, cocoa, and baking soda.  

Add to the creamed mixture with the milk.  

Mix thoroughly until the mixture is smooth

Spoon into greased muffin-pan

Top with raspberries and bake for 20 minutes or until skewer comes clean.

Cool and dust with icing sugar