Raspberry and White Chocolate Muffins

"Prize winning muffins” is what my Pop told me after tasting these muffins so hey, if that’s anything to go by... Think soft, fluffy muffins with chunks of white chocolate goodness and deliciously plump raspberries. I'll take four thanks.

Ingredients

3/4 C Greek yoghurt

2 eggs

1/2 C maple syrup

Vanilla

2 tbsp olive oil

3 tsp baking powder

1.5 C plain flour

1 heaped cup of raspberries (don’t let them thaw if using frozen)

1/2 C white choc chips (plus a few more for on top)

Pinch salt

Method

1. Pre-heat your oven to 180°C.

2. Combine all of the wet ingredients in a large bowl (except for the raspberries).

3. Sift the flour, salt and baking powder into a separate bowl.

4. Pour the wet ingredients into the dry ingredients and gently fold until incorporated. Add the raspberries and white choc chips and fold again.

5. Place a muffin case into each muffin hole and divide the mixture between the tray.

6. Top with extra white chocolate chips (optional) and place in the oven for 25-30 mins.