White Chocolate, Lemon & Raspberry Muffins

I was craving some warm delicious muffins and I love the combination of raspberries and lemons.

Makes 12
2 cups self-rising flour
1 tsp. baking powder
1/4 cup butter
1/3 cup sugar
2/3 fresh or frozen raspberries (don't thaw)
Scant 1 cup white chocolate, coarsely chopped
Finely grated zest of 1 Lemon
2 eggs. lightly beaten
1 cup milk

• Preheat the oven to 400 degree F. Grease a 12-cup muffin pan or line the cups with paper muffin cups.
• Mix the flour and baking powder in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, raspberries, white chocolate and lemon zest.
• In a separate bowl, mix together the eggs and milk, then pour the egg mixture all at once into the dry ingredients and mix briefly until just combined. (Careful do not over mix)
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for 18-20 minutes, or until well risen, golden and firm to the touch. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or cold.

Adapted from Muffins Galore by Catherine Atkinson.