* 400g granulated sugar
* 680g self-raising flour
* 8 floz rapeseed oil
* 1 pint milk
* 2 eggs
* 2 tsps baking powder
* 300g frozen raspberries
* 200g white chocolate
Preheat your oven to 170 degrees Celsius. Add the sugar to a large mixing bowl.
Add the flour and mix. Then add the oil and milk and mix until blended.
Add the two eggs and beat till smooth.
Gently fold in the raspberries and white chocolate that has been cut into small pieces.
Divide your mixture evenly into 24 muffin cases in two trays. Bake for 20 minutes.