Instructions: Preheat oven to 375F, prepare pans. Pour undrained raspberries into a pan, bring to boil, boil without stirring for about 12 mins, or until mixture is thick & a jam-like consistency; cool. Combine the sifted flour, sugar & chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans & bake for about 15 mins or until cooked.

Makes 12 muffins.

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