Raspberry and white chocolate muffins

The basic muffin recipe is very similar to the one in  Muffins - Fast and Fantastic by Susan Reimer.  This is an excellent book and has many excellent recipes for muffins.  It gives lots of ideas for combinations of flavours.

Makes 12 muffins

250g self-raising flour (Dove Farm Flour for gluten-free)

100g white sugar

1 medium egg

240ml apple juice (or milk)

90ml vegetable oil

125g frozen raspberries

50g white chocolate chips

Method

1. Prepare muffin tin with paper or silicon muffin cases.  Preheat the oven to 190-200°C.
2.  Place the dry ingredients into a large bowl and mix, and the wet ingredients (including the raspberries) into a second bowl.  Mix the contents of each bowl.  Ensure that the frozen raspberries  are separated.
3. Combine the wet with the dry, mixing thoroughly, but working quickly.
4. Divide the mixture between the 12 cases, and bake for 22-25 minutes.  
5. Allow the muffins to cool for a few minutes, and then place on a cooling rack.

The muffins freeze well, but they are best served warm.   They also freeze well.