Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2/3 cup sugar
1 eggs
1 teaspoon vanilla extract
1 cup milk
4 tablespoons butter, melted
1/2 cup fresh raspberries
3 ounces chopped white chocolate
Directions:
Heat the oven to 375 F Fit muffins papers into tin.
Sift the flour and baking powder into a large bowl and stir in the sugar.
Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
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.
Serve warm.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.