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Raspberry and White Chocolate Muffins

2 c Self-raising flour
1/4 c Caster sugar
1/4 c Brown sugar
1 Egg
1 Lemon; zest of
90 g Unsalted butter; melted
1/2 c Buttermilk
1/2 c Milk
1/2 c White choc chips
150 g Frozen raspberries; (1/2 box)

Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil.

Sift flour into a large bowl and stir in the sugars to mix evenly. In another bowl mix together the egg, lemon zest, butter, buttermilk, milk and choc chips and add to the flour mixture with the raspberries. Spoon into muffin tin and bake for about 20 minutes or until golden. Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.

Makes 12 muffins.

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