320 gr plain flour
2 teaspoons baking powder
150 gr sugar
1 teaspoon vanilla extract
230 ml milk
50 gr melted butter
150 gr to 200 gr raspberries
100 gr white chocolate
Preheat the oven to 200 C/400 F/gas mark 6, chop chocolate and half the raspberries.
Mix the flour, sugar and baking powder.
Melt the butter, whisk the eggs and vanilla extract in a separate bowl, then combine the two.
Stir the liquids into a dry mixture until smooth, then carefully fold the chocolate first, then the raspberries.
Fill up to 2/3 of the muffin cases and bake for half an hour, until they are well risen and firm.