Preheat oven to 200°C (180°C Fan) and prepare a 12-pan muffin tray or 2 12 count madeleine trays.
Combine flour, sugar and chocolate in a large bowl.
Add the melted butter, egg, yoghurt, vanilla essence and the water. Mix well.
Fold in the raspberries. They should break up a little and distribute evenly.
Spoon mixture into the prepared pans and bake for 20 minutes.
- Flour – I use self-raising flour as it’s simple, if you don’t have any you can substitute with plain flour and 5g/125g of baking powder.
- Sugar – granulated or caster works just fine, brown sugar would impact the flavour so I wouldn’t use that.
- Chocolate – I use chips for ease but if you cannot find them you can chop up a block of white chocolate. I have not tried this with milk or dark chocolate but I don’t think it would work as well as they are unrelated to white chocolate.
- Raspberries – frozen works best here as they hold their shape better and when they do break up the individual berries retain their form. If you only have fresh I would recommend freezing first.