METHOD You will need a muffin tin and cases. Pre-heat oven to 200/gas mark

Half the raspberries and chop chocolate into large chunks.

Sift flour and baking powder into large bowl.

Stir sugar into flour mixture.

Melt the butter (I find this easiest in microwave for approx. 30 seconds)In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter.

Stir the liquid mixture into the dry mixture.

Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged

Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm.