Raspberry & White Choc Mini Muffins

1. Preheat oven to 170C (150C fan forced). Spray the holes of 3 x 12 patty pans (2-tablespoon capacity) with cooking spray or line with paper patty cases. Sift self-raising flour and caster sugar into a large bowl.
2. Place buttermilk, egg and melted butter in a jug. Whisk to combine. Pour buttermilk mixture into dry ingredients and fold to combine. Add frozen raspberries and white choc bits. Fold in, but ensure you do not over-mix.
3. Spoon equal amounts into prepared pans. Bake for 15 min or until cooked through. Leave to cool in pans for 5 min then remove onto a wire rack to cool completely. Dust with icing sugar. Serve with cream and raspberries if desired.

Source: that's life! TEST KITCHEN
Photo: RICHARD WHITBREAD