Raspberries and easter egg chocolate muffin

INGREDIENTS
● Gluten free self raising flour 250 gr
● Castor sugar 80 gr
● Milk 100 ml
● 2 eggs
● Melted butter 125 gr
● Chocolate Easter eggs 100 gr
● Raspberries frozen 100 gr

Method:
Step 1. Mix flour, sugar, eggs, melted butter and milk together.
Step 2. Chop roughly some of the Easter eggs (keep some whole for the
top of the muffin). Further, chop the frozen raspberries and add to the
mix.
Step 3. Portion mixture into a muffin tray.
Step 4. Bake at 180° for 12 minutes
Step 5. Serve