Choc Hazelnut and Raspberry Dessert Muffins

Line a 6-hole Texas muffin pan (3/4 cup capacity) with large paper muffin wraps. 

Whisk buttermilk, butter and eggs in a large jug until combined. 

Sift flour, cocoa, and soda into a large bowl. Stir in sugar and hazelnut meal, then raspberries. Make a well in the centre. Stir in buttermilk mixture until just combined. (Do not over-mix). Divide evenly among wraps in pan. Sprinkle with hazelnuts. 

Cook in moderate oven (180C) for about 25 to 30 minutes, or until muffins are cooked when tested with a skewer. Stand in pan for 10 minutes. Transfer to a wire rack. 

To make sauce, whisk Nutella and milk in a small saucepan over a medium to low heat until combined and warm. Remove. 

To serve, remove warm muffins from wraps. Serve with vanilla ice-cream and the warm sauce.