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Yummy Raspberry and Chocolate Muffins

Ingredients -
2½ cups self raising flour
100g butter, chopped
1 cup Caster Sugar
1 cup milk
1 egg, lightly beaten
1 cup frozen Orchard Gold Raspberries
½ cup white chocolate bites
Icing Sugar for dusting

Method -
Preheat the oven to 180°C. Lightly grease or oil spray a 12 muffin tin.
Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
Dust with icing sugar before serving.