3 cups self-raising flour
1½ teaspoons baking powder
¾ cup caster sugar
3 eggs, separated
1 tablespoon vanilla paste
1½ cups low-fat milk
50 g butter, melted and cooled
220 g block white baking chocolate, chopped
2 cups frozen raspberries, thawed
- Preheat oven to 190°C (170°C fan forced). Lightly grease or line the bases of 15 x ⅓-cup muffin holes with paper cases. Sift flour and baking powder into a large bowl with caster sugar.
- In a small bowl, whisk together the egg yolks, vanilla, milk and butter. Whip the eggwhites until soft peaks form. Add the liquid mixture to the dry ingredients. When almost combined, add the eggwhites, chocolate and berries and mix until just combined.
- Distribute batter between muffin cases and bake for 35-40 min or until a skewer comes out clean and muffins are golden. Dust with icing sugar and serve with extra berries if desired.