Raspberry and White Chocolate Muffins

Ingredients:

2 cups plain flour

1 tbsp baking powder

1/2 cup caster sugar

85 gm butter, chilled and grated

1 large egg, beaten

175 ml milk

150 gm raspberries

140 gm white chocolate chips

Preparation:

1. Preheat the oven to 200 degree celcius. Place 12 paper cases in a muffin tin.
2. Sift together the plain flour and baking powder into a large bowl and stir in the caster sugar.
3. Add the butter and stir with a fork to coat in the flour mixture.
4. In a bowl, lightly beat the egg and then beat in the milk.
5. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
6. Stir gently until just combined, do not over-mix.
7. Fold in the raspberries and half of the chocolate chips.
8. Divide the mixture evenly between the paper cases and scatter over the remaining chocolate chips.
9. Bake in the preheated oven for 20-25 minutes, or until risen, golden and just firm to the touch.
10. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely and then serve...