Rippled Raspberry and White Chocolate Muffins

2 3/4 C. all-purpose flour

2 t. baking powder

2/3 C. sugar

1 egg

1 t. vanilla extract

1 C. milk

4 T. butter, melted

1/2 C. fresh raspberries

3 oz. chopped white chocolate

Heat the oven to 375° F. Cut waxed paper into 8-by-6-inch circles and push, creasing the paper to fit, into a muffin pan.

Prepare the batter: Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.

Bake the muffins: Spoon the mixture into the paper cases and bake for 25 to 30 minutes or so until well risen and just firm.

Serve warm.