Step 1

Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).

Step 2

Line a 12-hole muffin tin with paper cases and set aside until needed.

Step 3

Sift the self-raising flour into a large bowl.

Step 4

Add the caster sugar and stir together.

Step 5

Create a well in the centre of the dry mixture.

Step 6

In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.

Step 7

Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.

Step 8

Very gently fold through the raspberries and white chocolate chunks, don't over-mix as you don't want to break up the raspberries.

Step 9

Spoon the mixture into the paper cases, filling ⅔ to the top.

Step 10

Bake for 20-25 minutes or until lightly golden.

Step 11

Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Step 12

Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).

Step 13

Line a 12-hole muffin tin with paper cases and set aside until needed.

Step 14

Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.

Step 15

Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed The batter should be slightly lumpy.

Step 16

Use the spatula to gently fold the raspberries and white chocolate chips through the muffin batter; do not over-mix.

Step 17

Spoon the mixture into the paper cases, filling ⅔ to the top.

Step 18

Bake for 20-25 minutes or until lightly golden.

Step 19

Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.