Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a 12 muffin tin with 12 muffin cases.

2 Mix the gluten-free flour, sugar, gluten-free baking powder and bicarbonate of soda in a bowl.

3 In a large jug, melt the butter by placing in the microwave for 20-30 seconds. Then add in the yogurt, eggs, and vanilla. Mix together gently with a fork. Add this wet mixture to the dry ingredients bowl and mix until they have fully combined. Add the diced chocolate and raspberries, mix together briefly then spoon into your muffin cases.

4 Bake for 15-20 minutes until well risen and golden.

5 Leave the muffins to cool for 10 minutes in the tin. Lift muffins out of the tin and let them finish cooling on a wire rack completely.

6 Decorate the muffins with melted chocolate drizzled from a spoon. Leave to harden for 5-10 minutes before serving.