Ingredients:

• 1 tablet of tibi milk chocolate
• 200g frozen raspberries
• 250g flour
• 125g sugar
• 1 egg
• 1 package of vanilla sugar
• 80 cl oil
• 250 cl sour cream
• 2 and 1/2 teaspoons of baking powder
• ½ teaspoon of baking soda

Slightly smash the raspberries in a bowl and cut the chocolate into small pieces. Mix the flour with the baking powder and baking soda in another bowl. Beat the egg; add the sugar, vanilla sugar, oil and sour cream to them. Add the chopped chocolate and raspberries to the floury mixture, and then pour them into the egg mass. Mix the mass until the dry ingredients get wet. Line the pastry cutters with baking paper and dose the pastry into them. Put the baking pan into the oven already warmed up to 180Cº and bake it ca. 20-25 minutes until the muffins will be auburn.