Ingredients:
1 egg
2 cups biscuit cake mix
2/3 cup milk
1/2 cup white chocolate chips
1/3 cup sugar
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
1 cup raspberries – fresh
1/2 cup white chocolate chips
Method:
* Preheat oven to 200°C. Place paper liners in a muffin pan.
* Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.
* Add the white chocolate chips and the fresh raspberries and gently fold until combined.
* Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.
* Remove the muffins to a wire rack and allow them to cool completely.
* Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.
* Drizzle the white chocolate over each muffin.