Ingredients
100g margarine
100g caster sugar
100g self raising flour
2 free range medium eggs
1 teaspoon vanilla essence
25g grams of white chocolate chunks
Handful of frozen or fresh raspberries
Method
Preheat the oven to 180c / 4/5 gas mark
Put the flour, sugar, eggs, margarine and vanilla essence in the blender and mix until they are well combined.
Add the raspberries and white chocolate and mix together
Place the mixture into muffin cases
Cook for about 10 – 15 mins
Leave to cool and decorate as you wish with frosting and glitter!
Enjoy while listening to your favourite artists from Indie Kitchen!
