White Chocolate and Raspberry Muffins

1. 1

   Preheat the oven to 200C Cut parchment or greaseproof paper into 6in circles and push, creasing the paper to fit, into a muffin tin.

2. 2

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

3. 3

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

4. 4

   Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.

5. 5

   Spoon the mixture into the parchment cases and bake for 30 minutes until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.