The crisp sharpness of fresh raspberries is perfectly balanced by the smooth creaminess of white chocolate in this tasty muffin recipe. 

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 16 muffins

Method

Set the oven to 200⁰C / fan oven 180 C / Gas Mark 6
Line 2 muffin tins with paper cases.
Melt the butter.
Sift flour, salt and baking powder.
Beat eggs with the vanilla essence using a hand whisk, then add the sugar, milk and melted butter and stir well.
Add the flour mixture and stir in well using a hand whisk ensuring you get all the lumps out.
Fold the raspberries and chocolate chunks into the mixture and spoon into paper cases.
Bake your muffins for 25 minutes until firm and brown.