Raspberry and White Chocolate Muffins
Ingredients:
300g Self Raising Flour
150g Light Brown Sugar
200 g fresh (or frozen) raspberries
1 large egg (lightly beaten)
100ml (about 2 large heaped tablespoons) of Greek Yoghurt
80 ml of Milk
125ml vegetable oil
75 g White chocolate (chopped into chunks)
Method
Heat oven to 210 C (about 200 C fan)
Grease a muffin tin with a little butter. No need to grease
if using a silicone muffin tin.
Sift all of the dry ingredients into a large bowl and then
simply mix in the rest of the ingredients. Be careful not to over mix. Just
bring it all together. Divide the mixture up so that you have about 8-9
muffins. Bake in the over for about 18-20 minutes until golden on top. Remove
from the oven, allow to rest for about 5-10 minutes in the tin. Then cool on an
oven tray.