1 cup frozen raspberries
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups Â self-raising flour
1 Â teaspoon baking powder
1/2 teaspoon salt
1/2 cup of milk andÂ 1/2 cup of cream combined
1 cup white choc-chips
Preheat oven to 180C.
In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and vanilla.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk and cream.
Carefully stirÂ in the white chocolate andÂ raspberries.
Fill greased or paper-lined muffin cups 3/4 full.
Bake forÂ about 25Â minutes or until a toothpick comes out clean.