2 cups self-raising flour
1/4 cup caster sugar
1/4 cup brown sugar
zest of 1 lemon
90g. unsalted butter, melted
1/2 cup buttermilk (I didn't have any, used 1 cup milk)
1/2 cup milk (see above)
1/2 cup white choc chips
150g. frozen raspberries (1/2 box)
1 teaspoon vanilla essence
1. Pre-heat oven to 180 deg.C.
Grease a muffin tin well with butter or spray oil.
2. 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 (less for mini muffins) or until golden. The last batch I added some coconut.
Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely.