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  • 300g plain flour
  • 1 tbsp baking powder
  • 100g caster sugar
  • 100g unsalted butter
  • 2 large eggs
  • 200ml semi-skimmed milk
  • 150g fresh raspberries
  • 100g white chocolate

    Method

    • step 1

      Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
    • step 2

      Sieve the flour and baking powder into a large bowl. Add the sugar.
    • step 3

      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.
    • step 4

      Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
    • step 5

      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.
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    Overall rating

    A star rating of 4.6 out of 5.63 ratings
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