- 175g self-raising flour
- 1 tsp baking powder
- 75g caster sugar
- 100g white chocolate, chopped
- 2 eggs
- 150ml plain yoghurt
- 75g butter, melted and cooled
- 60g raspberries
Preheat the oven to 190˚C.
Grease a Le Creuset 12 Cup Muffin Tray with cooking spray or line with paper casings.
Sift together the flour and baking powder, and then stir in the sugar and chocolate.
Mix together the eggs, yoghurt and melted butter, and then stir into the dry ingredients. Fold in the raspberries, being careful not to over-mix the batter.
Spoon the batter into the muffin cups or casings until they are two-thirds full.
Bake for 18 to 20 minutes until risen and golden brown. Allow to cool on a wire rack. Serve with extra raspberries.