Inspired by Iron Chef Shellie’s raspberry and white chocolate brownies (which I will be making very very soon!) here is my recipe for white chocolate and raspberry muffins. The recipe is from an old Delicious magazine.

Ingredients:

440g plain flour
1 tbs baking powder
250g caster sugar
1 1/2 cups vege oil
1 1/2 cups (375ml) milk
2 eggs, lightly beaten
200g white choc, roughly chopped
200g fresh or frozen raspberries

Method:

Preheat the oven to 180C.
Line a 12 hole muffin pan with paper cases.
Sift the flour and baking powder into a large bowl, add the sugar and stir to combine.
Make a well in the centre of the dry ingredients, then add the oil, milk and beaten eggs.
Mix gently until just combined, then carefully fold in the chopped white chocolate and 150g of the raspberries.
Spoon the muffin mixture into the paper cases and place in the oven for 20 minutes.
Remove the muffin pan from the oven and garnish each muffin with the remaining raspberries.
Return to the oven and cook the muffins for a further 10-15 minutes until golden brown.
Best served warm.