Raspberry and white chocolate muffins

My go to recipe for muffins would have to be this one. 

The recipe was given to me by an old college of mine and it has never failed. 

Raspberry and white chocolate muffins

INGREDIENTS

2 cups plain flour
3 teaspoon baking powder
¾ cup caster sugar
1 cup white choc-bits
1 cup buttermilk or milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled slightly
1 cup frozen raspberries

METHOD

1. Preheat oven to 180°C. Grease a 12 x ½-cup muffin pan or line with patty cases.

2. Sift flour and baking powder into a large bowl. Stir in sugar and choc-bits.

3. Whisk buttermilk or milk, eggs, vanilla and melted butter in a large jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Gently swirl through frozen raspberries (do not over-mix).

4. Spoon mixture into prepared muffin pan. Bake for 25-30 minutes or until cooked when tested with a skewer. Stand in pans for 5 minutes before turning out onto a wire rack to cool. Lightly dust with icing sugar if desired.


I may be linked up at these parties.