These delicious Raspberry and White Chocolate Muffins have the perfect combination of white chocolate chunks and little bursts of sweet raspberries throughout. 
Ingredients:
- 300 g self-raising flour (2 cups)
- 165 g caster sugar (¾ cup)
- 1 egg (large)
- 50 g vegetable oil (¼ cup)
- 250 g milk (1 cup)
- 125 g raspberries fresh or frozen
- 100 g white chocolate chunks or white chocolate chips
Instructions:
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Preheat oven to 180 degrees Celsius (fan-forced).
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Line a 12-hole muffin tin with paper cases and set aside until needed.
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Sift the self-raising flour into a large bowl.
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Add the caster sugar and stir together.
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Create a well in the centre of the dry mixture.
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In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
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Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
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Very gently fold through the raspberries and white chocolate chunks; do not over-mix.
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Spoon the mixture into the paper cases, filling ⅔ to the top.
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Bake for 20-25 minutes or until lightly golden.
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Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
more instructions please visit: https://www.taste.com.au/recipes/white-chocolate-raspberry-muffins/2cc131f6-f257-4b24-aa3c-ec256f8776b8
