Ingredients:2 cups flour
2 tsp baking powder
3/4 cup caster sugar
1 cup milk
50g butter (melted and cooled)
1 cup Orchard Gold Luscious Raspberries
180g white chocolate buttons or drops (If using buttons, chop half)
Method:Preheat oven to 190ºC. Line or grease a 12 case muffin tray.
In a medium bowl, mix together all dry ingredients.
In a separate bowl, mix together the eggs, milk and butter.
Add egg mixture to the dry ingredients, along with raspberries and white chocolate and gently mix together. Be careful not to over mix.
Divide mixture into the muffin trays and top with some white chocolate (optional).
Bake for 20 mins, until the muffins spring back when gently pushed.
Remove from the oven and wait 5 minutes before removing to a wire rack to cool completely.