Raspberry muffins with white chocolate chips

2 eggs 125 ml vegetable oil 250 ml milk 1 tsp vanilla extract 200 g sugar	Preheat the oven to 200°C (gas mk 6, 400°F). Place the egg, oil, milk, vanilla essence and sugar in a mixing bowl and beat together until sugar has dissolved.
400 g plain flour 3 tsp baking powder 1 tsp salt 100 g white choc chips	In another large bowl, thoroughly mix the flour, baking powder and salt. Add the white chocolate chips - mix.
150 g fresh raspberries	Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Add the raspberries last and mix very, very carefully not to break up the fruits (you can never avoid a few of them mixing in with the dough...).
	Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.

This recipe makes approximately 16 muffins.