Raspberry White Chocolate Muffins

These raspberry muffins will be a welcome addition for a weekend treat, or anytime.

115g butter, softened
3/4 cup caster sugar
1 large Egg
1 cup yoghurt
1/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup (115g) white baking chips (white chocolate baking bar, coarsely chopped).

TOPPING (optional)
1/4 cup Butter, melted
1/4 cup sugar

How to make
Heat oven to 180°C/375°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
Cream butter and sugar, beat in the egg.
Combine yoghurt and milk. Sift together the flour, and baking powder, and salt.
Add the liquids alternately with the dry ingreds. Gently stir in raspberries and white baking chips.
Spoon into prepared muffin pan cups. Bake 20-28 minutes or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

Variation: Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan.
Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 190°C/375°F. 40-45 minutes or until light golden brown and toothpick inserted in centre comes out clean. Cool 10 minutes; cut into squares.