Vegan Raspberry white chocolate muffins

Classic light and and airy sponge filled with fresh raspberries and vegan chunks of white chocolate. You can mix up flavours by adding blueberries, strawberries, lemon or even dark chocolate.

Ingredients:

• 260g self-raising flour

• 1 teaspoon cornstarch

• 1 teaspoon baking powder

• 3tbsp dairy free spread

• 225 ml plant milk

• 80g vegan white chocolate (I used @moo-free_chocolates)

• 1/2 teaspoon salt

• 160g caster or granulated sugar

• 1 and 1/2 teaspoons pure vanilla extract

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Instructions:

1. Add the flour, sugar, melted butter, baking powder, vanilla extract and plant milk all in one bowl and mix well.

2. Sprinkle in the berried and chopped white chocolate and fold into batter.

3. Spoon the batter into 9 cupcake cases and bake in the oven at 170 for 30 min.