To make 12 of these yummy muffins you will need:
- 125g butter, softened
- 1/2 cup (125g) caster (fine) sugar
- 2 eggs, lightly beaten
- 2 cups (400g) self raising flour
- 1/2 cup milk
- 1/2 cup (100g) white chocolate, chips or roughly chopped block
- 120g raspberries (fresh or frozen)
Cream the butter and sugar by beating them at a high speed until light and fluffy. Gradually beat in the eggs, mixing well after each addition. Add the flour and milk and stir until combined. Fold through the chocolate and raspberries.
Spoon the mixture evenly into the lined muffin pan.
Bake for 20 – 25 minutes until cooked when tested with a skewer. Cool on a wire rack – try serving with a dusting of icing sugar.
I used a block of roughly chopped Green & Black’s White Chocolate for this, but any chocolate would work. You could also substitute the raspberries for blueberries or strawberries…