2 c. self-rising flour
1 tsp. baking powder
¼ c. butter
1/3 c. superfine sugar
2/3 c. fresh raspberries
Scant 1 c. white chocolate, coarsely chopped
Finely grated zest of 1 lemon
2 eggs, slightly beaten
1 c. milk
1. Preheat oven to 400. Grease muffin tin.
2. Mix flour and baking powder in large bowl. Rub in the butter until it resembles fine crumbs. Stir in sugar, raspberries, white chocolate and zest.
3. In a separate bowl, mix together the eggs and milk, then pour egg mix all at once into dry ingredients. Mix to combine.
4. Spoon batter into cups, dividing evenly. Bake 18-20 minutes or until golden and firm to the touch. Cool in pan 5 minutes and turn onto wire rack.