Ingredients

2 cup	plain flour
2 tsp	baking powder
1 cup	raw sugar
1	egg
1 1/8 cup	milk
50 g	butter
180 g	white chocolate chips
1 cup	frozen raspberries
	coffee sugar to top
	extra raspberries for decorating

Equipment

• oven
• muffin pan

Method

1. preheat oven to 190C
2. put flour, baking powder and sugar in a large bowl
3. melt butter
4. combine milk, egg and melted butter, beat together
5. poor liquid into dry ingredients and stir until just combined
6. add chocolate and stir through
7. add raspberries and stir through
8. line muffin pan with patty papers
9. spoon 2 tablespoons of mix into each patty paper, don't over fill as they will rise
10. sprinkle top with coffee sugar and decorate with an extra raspberry in the centre
11. bake approximately 30 minutes
12. allow to cool in trays 5 minutes then remove

Notes

frozen raspberries hold their shape better and don't leak as much juice into the mix. Fresh or thawed raspberries will turn the batter grey/pink

the texture of the top will look quite spongy, don't overcook them

if not using paper liners grease really well, they are quite sticky

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