RASPBERRY AND WHITE CHOCOLATE MUFFINS

Ingredients......250gm of raspberries, 180gm of softened butter/ marg, 1 tsp of vanilla extract, 1 cup of castor sugar, 3 eggs , lightly beaten, 2 cups of self raising flour, 3/4 cup of milk, 1/2 cup of grated white chocolate, 20 x 1cm squares of white chocolate, 1 tbs of cornflour, Preheat your oven to 180 deg C. Line your muffin trays with muffin wraps. Slice the strawberries in half and lay on a piece of paper towelling to remove excess moisture. Beat the butter/ marg, sugar and vanilla extract until light and fluffy. In a small bowl mix together the eggs and milk. Place the raspberries in a bowl and sprinkle over the cornflour, stir to cover. Add the flour, milk mixture and grated white chocolate to the sugar mix and beat till just combined,do not overbeat. Finally fold in the cornflour coated raspberries in the batter. Spoon the batter into the muffin wraps lining the muffin holes. Push a square of white chocolate into the centre of each muffin. Bake in the preheated oven. The muffins will be cooked ( about 15 minutes), when the top of the muffin springs back when lightly pressed.. Delicious, enjoy.