Preheat the oven to 180ºC and line a 12 hole cupcake tray.
Combine the flour, baking powder Natvia, chocolate and vanilla extract, and mix well to combine.
Fold in the sour cream and enough milk to make a soft dropping consistency, then fold through the raspberries.
Fill the prepared muffin tray holes ¾ full and bake for 20 to 25 minutes until golden.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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