Dark chocolate and mixed berry muffins

Ingredients

2 1/2 cups plain flour
2 teaspoons baking powder
300g caster sugar
300g unsalted butter
480ml buttermilk
3 eggs
250g dark chocolate, roughly chopped [I used Lindt 70% Cocoa bars] 250g frozen mixed berries
1/4 cup raw sugar
icing sugar for dusting

Method

Preheat the oven to 190 degree C (375 degreee F). Lightly grease 2 large 12-hole muffin tins and line with paper cases.

Sift the flour and baking powder together in a large bowl. Add sugar and mix well to combine.

Melt butter in a saucepan over low heat, remove from heat and stir in the buttermilk. Using a whisk, stir in the eggs. Pour over the dry ingredients and whisk to combine. The batter will be lumpy at this stage and this is exactly how you want it to be. Use a large spoon to gently fold in the chocolate shards and mixed berries.

Spoon the mixture into the prepared muffin holes. Sprinkle the tops with raw sugar. Reduce oven temperature to 180 degree C (350 degree F) and bake for 30 minutes. If the muffins start browning, reduce the temperature slightly and continue baking till done. Remove when done and cool in the tins for about 10 minutes. Dust with icing sugar and enjoy, fresh and warm.