Raspberry and White Chocolate Muffins

I saw some raspberries in the supermarket and they were calling to me so I bought them and put them in the fridge and couldn't think of a thing to do with them that didn't involve cake. So cake it was. I had a choice of 2 recipes that are quite similar, the Ainsley Harriott one and this one on Muffin Recipes. As I had to use up all the raspberries I went for the second one. It made 20 cupcake size and 4 muffin size which came out a bit tougher than I would have liked, maybe could have done with reducing the oven temp a bit. I made the small ones to prevent the kids from eating too many. I've tried cutting up larger muffins and only giving them half but they are wise to it now and expect the rest! The smaller ones took about 17 minutes to bake.

Raspberry muffins with white chocolate chips

400g plain flour
3 tsp baking powder
1 tsp salt
100g white choc chips

2 eggs
125 ml vegetable oil
250 ml milk
1 tsp vanilla extract
200 g sugar

150g raspberries

• Preheat the oven to 200°C (gas mk 6, 400°F). Place the egg, oil, milk, vanilla essence and sugar in a mixing bowl and beat together until sugar has dissolved.

• In another large bowl, thoroughly mix the flour, baking powder and salt. Add the white chocolate chips - mix.

• Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Add the raspberries last and mix very, very carefully not to break up the fruits (you can never avoid a few of them mixing in with the dough...).

• Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.