METHOD
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| 1. Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases.
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| 2. Whisk together the egg, milk, vanilla and oil in a bowl.
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| 3. Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined.
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| 4. Add in the white chocolate chips and the raspberries and fold through.
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| 5. Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes.
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| 6. Leave to cool fully in the tin, or on a wire rack.
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| 7. Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries.
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