Posted on February 6, 2013 by Francesca Lanni

Few combinations are loved as much as raspberries and white chocolate.The freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination of ingredients all within one scrummy muffin!! I find that it’s best if you keep the white chocolate in large chunks as this tastes best once cooked. Ingredients 250g self-raising flour
2 tsp baking powder
100g caster sugar
250ml milk
1 large egg
90ml vegetable oil
150g raspberries
150g white chocolate chips. Method: Preheat oven to 180C (160C if using a fan oven) and line muffin-tray with paper cases.
Place all the ingredients apart from the raspberries and chocolate into a bowl and mix the batter until it is all combined but still lumpy – this helps keep it light and fluffy.
Gently fold in the raspberries and chocolate.
 Bake for 20-25 minutes until nicely risen and golden on top.
Allow to cook slightly and enjoy. I baked these and made the mistake of letting other people taste them. Now I need to make at least 2 batches to keep up with demand! Easy, quick to make and taste fantastic.