These moist and moreish raspberry and white chocolate muffins are great for lunch boxes or an afternoon tea treat. I fill my muffin cases right to the top so you have nice big muffins just like you find in cafes!
Preheat oven to 200°C. Line 12-hole (1/3 cup/80ml) muffin pan with paper cases
Combine flour and sugar in large bowl. Stir in combined butter, milk and egg. Do not over-mix; mixture should be lumpy. Add raspberries and chocolate and fold through gently.
Spoon mixture into cases; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool