The original recipe uses a lot of vegetable oil, which freaks me out a little. Vegetable oil is creepy - mainly because it gives no indication on the bottle from which vegetables the oil is derived. It's an artificial product apparently, along the same lines of margarine (the devil in my opinion). So in my version, I use half butter, half sunflower oil. In future I plan to try olive oil (thinking it may be a bit strong in flavour) or full butter.
These puppies are a real treat (for bigs and littles), so enjoy!
Raspberry and White Chocolate Muffins (the naughty kind)
440g plain flour
1 tablespoon baking powder
250g caster sugar
1/2 cup sunflower oil
1/2 cup melted butter
1 1/2 cups milk
2 eggs, lightly beaten
200g white chocolate, roughly chopped
200g fresh or frozen raspberries
Pre-heat oven to 180 degrees Celsius. Line a muffin tin with paper cases.
Sift flour and baking powder into a large bowl, add sugar and stir to combine. Make a well in the centre and add oil, milk and beaten eggs. Mix gently until just combined and fold in chocolate and most of the raspberries.
Spoon mixture into tins and garnish with remaining berries. Bake for 30-35 minutes or until golden brown.