Raspberry & Chocolate Muffins

Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.

Sieve the flour and baking powder into a large bowl. Add the sugar.

Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.

Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.

Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.