Berry and Chocolate Muffins

Quick as a wink.

Spray 9 medium-sized muffin pans ( in a tray )
Doubling this recipe makes 8 giant Texan muffins.
Preheat oven to 200C/400F.

Ingredients:
1 and 1/2 cups of flour. ( I use 1 cup plain 1/2 cup wholewheat )
3 teaspoons baking powder
1 cup milk, you can use low fat.
1 egg
2 Tablespoons /30g butter
1/2 cup raw or dark brown sugar
1/2 cup chocolate chips, or smash or process dark choc until little chunks.
1/2 cup fresh or frozen berries

Mix the dry ingredients
Add chocolate.
Melt the butter
whisk it into the egg and milk in a jug
Pour into the dry mix.
Mix quickly and lightly to dampen flour only.
Fold in the berries lightly.
Spoon mix into the pans.
Cook on 400C /200F for 18 minutes ( no longer for the smaller muffins but up to 30 minutes for the Texans, test by pressing after 25 minutes) ( should spring back)

Leave to cool 3 minutes.
Gently encircle cooked muffins with a knife to remove.
Douse with icing sugar

 EAT WHILE WARM.