1 cup milk
2 teaspoons lemon juice
2 cups self-raising flour
½ cup cocoa powder
¼ cup caster sugar
¼ cup dark brown sugar
½ cup dark chocolate pieces
150g. frozen raspberries
2 eggs, lightly beaten
90g. unsalted butter, melted

Pre-heat oven to 180deg.C. Grease a twelve cup muffin tin.

Combine milk and lemon juice and set aside. Sift flour and cocoa powder into a large mixing bowl and add sugars; stir to combine. Add remaining ingredients, including the milk and stir only until just mixed through.
Fill muffin tins with mixture and bake for 15-20 minutes. Remove from oven and allow to rest in the tin for a few minutes before turning out onto a wire rack to cool completely. Dust muffins with icing sugar before serving with thick cream.

Serving Suggestion: Great to have with a cup of your favourite coffee.