- 180g Butter
- 160g Self-raising flour
- 2 eggs
- 150g sugar
- 1/3 pint milk
- 2 teaspoon Baking powder
- 5 tablespoons St. Dalfour Red Raspberry fruit spread
- 100g white chocolate bits
- Icing sugar for dusting
Turn on your oven and set the temperature to 200 degrees (C°)
Melt the butter and cool.
Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.
Gently stir through 5 tablespoons St. Dalfour Red Raspberry fruit spread and the white chocolate bits.
Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through. Dust with icing sugar.