Muffins with raspberries and white chocolate

Ingredients for 12 servings:

• 300 g flour
• 2 tsp baking powder
• 140 g cane sugar
• 50 g butter, melted
• 225 ml milk
• 1 egg(s)
• 1 tbsp syrup, vanilla
• 100 g white chocolate, coarsely chopped
• 125 g raspberries, fresh or frozen

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Line 12 muffin tins with paper liners or grease and flour the tins. Mix the flour, baking powder, and brown sugar in a bowl. Whisk the egg into the milk, add the melted butter and vanilla syrup, and stir. Pour this liquid into the flour and sugar mixture and stir with a fork or spoon until the ingredients are just combined. Briefly fold in the chopped white chocolate and raspberries (add frozen raspberries!). Spoon the batter evenly into the muffin tins. Bake at 200°C for about 30 minutes (depending on your oven, lower the temperature slightly; use a toothpick to test for cracking!). Tip: The vanilla syrup can be replaced with 1 tbsp. white or brown rum and 1 sachet of vanilla sugar or the seeds of a vanilla pod.