Ingredients:
2 cups self-raising flour, sifted
3/4 cup caster sugar (superfine)
1 cup sour cream
2 eggs
1 tsp finely grated lemon
1/3 cup vegetable oil
1 1/2 cups raspberries, fresh or frozen
1 cup chopped white chocolate
Method:
Preheat the oven to 180 degrees Celsius. Place the flour and sugar into a bowl and mix to combine. Combine the sour cream, eggs, lemon rind and oil and whisk together. Stir the sour cream mixture into the flour mixture until just combined. Fold through the raspberries and chocolate and spoon the mixture into 8 x 1 cup (250 ml) capacity muffin tins lined with paper patty cases. Bake for 25 – 30 minutes or until cooked when tested with a skewer. Makes 8.
If using frozen raspberries, no need to defrost them first.
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