Cooking with Rach - Berry & White Chocolate Muffins

Berry & White Chocolate Muffins
Makes 12 muffins.

Note: Fresh or frozen berries can be used. If using frozen berries, add them to the mixture while they are still frozen to prevent the berries bleeding into the batter.

Ingredients
~ 300 g (2 cups) self-raising flour
~ 150 g (2/3 cup) caster sugar
~ 170 g (1 cup) chopped white chocolate
~ 2 tsp (10ml) lemon juice
~ 250 ml (1 cup) milk
~ 125 ml (1/2 cup) mild flavoured oil
~ 1 large egg
~ 200 g berries (example: raspberries)

Method
1. Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
2. Line a muffin pan with muffin cases.
3. Whisk lemon juice, milk, oil and egg in a medium bowl until combined.
4. Mix self-raising flour, caster sugar and white chocolate together in large bowl. Stir in berries.
5. Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.
6. Divide mixture evenly between muffin cases.
7. Bake for about 22-27 minutes. To check whether muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached.
8. Serve muffins warm or at room temperature; dust with icing sugar if desired.

Muffins can be reheated in the microwave. They are best eaten within a few days of when they are baked.

Variations
~ Try mashing a banana and using that instead of the berries.
~ Try using strawberries, blueberries, or mixed berries.
~ Try using a different kind of chocolate or remove it from the recipe completely.
Please add any other variations you can think of to the comments!