METHOD

1. Melt 1 & 1/2 cups milk chocolate in a double boiler or in another melting utensil.
2. In a large mixing bowl, add 70g unsalted butter, and 1/3 cup Natvia.
3. Beat until smooth.
4. Add 1 large egg and continue to beat whilst sprinkling a pinch of flour.
5. Repeat the process for another 2 eggs whilst sprinkling flour each time.
6. Once the eggs have been evenly combined to the mixture, add 1/3 cup all purpose flour, and a pinch of salt.
7. Continue to beat until smooth.
8. Add the melted chocolate to the mixing bowl and continue to stir until thoroughly mixed.
9. Add the mixture to muffin cups inside of a muffin tray - only half fill the muffin cups.
10. Place a raspberry in the middle of each of the muffins and then scoop more mixture on the tops of the muffins.
11. Bake the muffins for 200°C for 10 - 12 minutes until cooked through.
12. Enjoy gooey raspberry muffins the sugar free way!