White Chocolate Raspberry Muffins

1. 1

   Heat the oven to 375F Fit muffins papers into 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

   Bake the muffins: Spoon the mixture into the muffin papers and bake for 25 to 30 minutes or so until well risen and just firm.

6. 6

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.