Raspberry White Chocolate Muffins

Wet Mix

1. Mix wet ingredients together until you get a smooth texture.
2. Measure our 450g of the mixed wet mix into a separate container - You are able to get x2 portions of this mix.

Dry Mix

1. Mix well together
2. Measure out 515g of the dry mix into a separate container - You are able to get 2x portions of this mix

Muffins

1. Measure out 50g of frozen raspberry.
2. Measure out 50g of white chocolate buttons.
3. Mix together the frozen raspberry, white chocolate buttons, wet and dry mix until you get a smooth texture.
4. Prepare the Texas muffin paper cups and place into the muffin trays and pour the mixture into each muffin cup - approximately half way.
5. Set the oven to 164°C. Put the muffin tray into the oven and set the timer for 31 minutes.
6. After 31 minutes, take the cooked muffins out of the oven and leave on a separate tray or plate to cool.
7. Optional - sprinkle icing sugar on the top at the end.