Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins - magazine, via Fiona Murray

Whisk together 170g (2/3 cup) sugar and 2 eggs until thick (Fiona beats the sugar and butter together first, then adds the eggs). Add 200g (7 Oz.)butter, 200g (1 1/2 cups) sifted self-raising flour and then 80ml milk. Throw in 1/2 cup frozen raspberries and 1/4 cup white chocolate chips. Stir gently to combine. Spoon into muffin tins. Press into the top of each muffin extra raspberries and white chocolate chips. Bake in a moderate oven (180 C or 350F) for approximately 30 minutes or until golden brown.