Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

Raspberry and white chocolate muffins      Makes 12.

2 cups of plain flour

1 tablespoon of baking powder 

3/4 cup of brown sugar

1/2- 2/3 of white choc bits

1 egg

1 cup of milk

125 gms of melted butter

1 punnet of fresh Raspberries Or 3/4 cup of frozen not thawed

Dry ingredients
Sift flour and baking powder together.Add brown sugar and white chocolate bits and mix well.
Wet ingredients Place in a bowl or jug, 1 cup of milk and the egg. Whisk gently under mixed. Add cooled melted butter.
Make a well in the dry ingredient and add wet ingredients. Mix gently and do not over beat, ensuring that all the flour is incorporated into the mixture.
Add raspberries and gently fold in ensuring an even distribution of the berries.
Grease a 12 muffin non stick tin either with melted butter, canola spray or olive oil.
Spoon the mixture into the muffin tins, making sure that each muffin is the same.
Bake in an oven set at 190c or 180C in a fan forced oven for 20 mins.
Cool in tin for five minutes and then remove from tins.
Cool on baking tray.Delicious.