Raspberry and White Chocolate Muffins

Directions

1. Preheat the oven to 160 degrees and prepare muffin tin with 12 wrappers. Lightly spray the inside of the wrappers to prevent sticking.

   

2. In a large bowl, whisk together the milk, oil, and eggs. Then add the muffin mix to the wet mixture. Stir to combine well.

   

3. Gently fold through the chopped white chocolate and raspberries.

   
4. Divide the batter between your 12 muffin wrappers, decorate with more berries or choc chips if desired.
   

5. Place the muffins in a preheated oven and bake for 30-35 minutes. 

6. After baking, remove from the oven and transfer muffins to the cooling rack.

   

Storage

1. Keep muffins in the fridge for up to 5 days, or in the freezer for up to 3 months.