Raspberry & White Chocolate Muffins

Sweet and light muffins with juicy raspberries. Enjoy with a warm cup of tea or coffee.

Method:

Pre-heat the oven to 170C. Line a muffin tray with muffin cases.
Coat the raspberries with a little flour. Set aside.
Cream together the butter and sugar in a bowl with a wooden spoon. Add the vanilla extract.
Crack the eggs and sift the flour into the bowl. Add the bicarbonate of soda and milk. Mix gently together to form a batter.
Fold the raspberries and white chocolate chips in carefully. Once combined, use an ice cream scoop to portion out the batter into the muffin cases.
Bake the muffins for 25 minutes. Transfer to a cooling rack once baked.