Raspberry & White Chocolate Muffins

Difficulty: Medium • Makes: 12 muffins

These Raspberry & White Chocolate Muffins are soft, sweet and perfect with a morning coffee. The tart raspberries balance beautifully with creamy white chocolate.

Ingredients

• 250g plain flour
• 2 tsp baking powder
• 120g caster sugar
• 2 eggs
• 120ml milk
• 100ml vegetable oil
• 1 tsp vanilla extract
• 150g fresh raspberries
• 100g white chocolate chunks

Method

1. Preheat oven to 180°C (160°C fan) and line a muffin tray.
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients in another bowl.
4. Combine gently and fold in raspberries and chocolate.
5. Divide into cases and bake 20–25 minutes until golden.

Cosy Oven Tip:
Toss the raspberries lightly in flour before folding them in — this helps stop them sinking to the bottom.