White Chocolate and Raspberry Muffins

From Julie Goodwins Cookbook

2 cups SR Flour
3/4 cup caster sugar
3/4 cup (130g) white chocolate bits
1 1/2 cups (180g) raspberries
2 eggs
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) milk

Preheat oven to 160* and line 6 hole texas muffin pan or 12 normal cupcakes.
Combine dry ingredients in a large bowl and chop about half the raspberries and put both the whole and chopped berries with the dry ingredients.  Make a well in centre.

Whisk eggs, oil and milk together and pour into dry ingredients. Using wooden spoon, gently stir wet ingredients into dry ingredients until just combined.  DO NOT OVERMIX.

Spoon mixture into cases and bake for 20-25 minutes or till golden and springy to touch. Turn out and serve warm.