Raspberry and nutella muffins

These berry muffins are even better with their little pocket of melting chocolate. Try banana instead of berries or use diced apple pie filling.

Ingredients

2 cups	Flour, sifted
¼ cup	Cocoa powder
¾ cup	Brown sugar
2 tsp	Baking powder
½ tsp	Baking soda
2	Eggs
350 ml	Milk
1 tsp	Vanilla essence/extract
1 cup	Raspberries, fresh, or frozen (thawed and drained of juice) (Main)
¼ cup	Nutella, (chocolate spread) (Main)

Directions

1. Preheat oven to 190C.
2. Line a 12-hole muffin pan with papers or grease lightly. In a large bowl combine sifted flour, cocoa, sugar, baking powder and soda.
3. In a separate bowl, beat the eggs, milk and vanilla essence until mixed and fluffy, then beat in the raspberries.
4. Pour the wet berry mixture into the dry ingredients, and fold gently until just combined.
5. Fill the muffin papers to half way. Add half a teaspoon of Nutella spread and cover with the remaining muffin mixture.
6. Bake for 15-20 minutes until golden and puffed. Let cool for 5 minutes in the tray.