Raspberry Cream Muffins


1 cup frozen raspberries
1/2 cup sugar
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2 1/4 cups  self-raising flour
1  teaspoon baking powder
1/2 teaspoon salt
1/2 cup of milk and 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 stir in the white chocolate and raspberries.

Fill greased or paper-lined muffin cups 3/4 full.

Bake for about 25 minutes or until a toothpick comes out clean.