Raspberry & White Choc Muffins

Method

• step 1

  Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.

• step 2

  Sift the flour and baking powder into a bowl and stir in the sugar.

• step 3

  Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.

• step 4

  Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.

• step 5

  Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.