Raspberry and White Chocolate Muffins

375g SR flour
165g castor sugar
1 egg, lightly beaten
1 tsp vanilla extract
160ml vegetable oil
200ml buttermilk
200g frozen raspberries
180g white chocolate
Flaked almonds to decorate

Preheat oven to moderately hot. Line a 12 hole muffin pan with paper cases. Sift flour and sugar into a large bowl; stir in remaining ingredients.
Divide among muffin holes and decorate with flaked almonds if desired.
Bake in moderately hot oven for about 20 minutes.
Stand 5 minutes; turn out on a wire rack to cool.

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