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Trader Tom's Raspberry and White Chocolate Muffins

The queen of muffins.  Raspberry and Chocolate are a marriage made in heaven.  Use dark chocolate if you don't have any white.

2 cups flour
3 teaspoons baking powder
½ teaspoon cinnamon
5 tablespoons sugar
¾ cup white chocolate drops or pieces
2 eggs, beaten
¾ cup milk
75g butter, melted
1 teaspoon orange rind, grated
1 cup Trader Tom's raspberries - whole & pieces
TT Raspberry
Preheat the oven to 200°C.  Grease or spray deep muffin pans and line with muffin cases, if desired.
Sift flour, baking powder and cinnamon into a large bowl.  Stir in the sugar and white chocolate pieces.
In a separate bowl or jug whisk together the eggs, milk, melted butter and orange rind.
Stir into the dry ingredients and mix until just combined.  Gently fold in the raspberries.
Divide the mixture among the muffin pans. 
Bake in the preheated oven for approx 20 minutes, or until the muffins are golden brown and cooked.

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