Step 1

Preheat oven to 180°C. Grease 10 large (185mls or 3/4 cup capacity) muffin pans with the butter or margarine.

Step 2

Sift together the self-raising flour, cocoa powder and baking powder into a large bowl. Add the sugar and stir to combine.

Step 3

Add the eggs, butter and buttermilk to the dry ingredients and beat using a wooden spoon for about 1 minute or until mixture is thick and glossy. Spoon the mixture into the greased muffin pans and sprinkle with the raspberries, if using.

Step 4

Bake in the preheated oven for 30 minutes or until cooked through and a skewer inserted into the centre of the muffins comes out clean. Stand in tins for 5 minutes before transferring to a wire rack.

Step 5

Serve warm with cream and a spoonful of raspberry jam or cool to room temperature and sprinkle with icing sugar, if desired.