These are the easiest, quickest & moistest muffins!
1 3/4 cup SR flour
1/2 cup caster sugar
1/2 cup vegetable oil
3/4 cup light milk
1 egg lightly beaten
1 tsp vanilla essence
180 g white cooking chocolate crushed (alternatively white chocolate chips)
1 1/2 cup frozen raspberries
Preheat oven to 180°C
Line a muffin tin with muffin cases
Combine dry ingredients in large mixing bowl and make a well in the centre, mix all the wet ingredients together (including egg) and pour into the well
Add raspberries and white chocolate
Spoon evenly into muffin cases and bake for 15 – 20 mins until lightly brown/firm to touch.
Remove from oven, cool on rack, sprinkle with icing sugar and serve!