WHITE CHOCOLATE & RASPBERRY MUFFINS

Ingredients:

• 1 3/4 cups self raising flour
• 2/3 cup caster sugar
• 100g white, chocolate, chopped
• 1 egg, beaten
• 1/2 sour cream
• 1/3 milk
• 100g butter, melted
• 1 cup fresh or frozen raspberries

Method:

• Line a 8-cup muffin pan with large paper muffin cases. Sift flour into a large mixing bowl. Sstir in the sugar and chopped white chocoale..
• Whisk together egg, sour cream, milk and melted bitter, add to flour mixture and stir until just combined (don't over-mix). Cently fold in the rapberries.
• Spoon the mixture evenly into the muffin cases and bake in a 200`C preheated oven for 25 -30 minutes, until golden and just firm in the centre

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