Ingredients:

175g/6oz self-raising flour

1.5 level tsp baking powder

175g/6oz butter (at room temperature)

3 large eggs

175g/6oz caster sugar

100g/ 3½ oz pack white chocolate chunks

150g/ 5½ oz punnet fresh raspberries

Method:

1. Preheat the oven to 190°C and line a 12 hole muffin tin with paper muffin cases.

2. Sift the flour and baking paper into a large mixing bowl. Add the butter, eggs and sugar and beat together until well blended.

3. Gently fold in the chocolate chunks and raspberries.

4. Divide the mix between paper cases and bake for 25 minutes or until the muffins are golden and the top springs back when pressed.