Raspberry and White Chocolate Muffins

by Zoe 

makes 12 small or 6 large muffins

2 cups plain flour
½ cup caster sugar
2 teaspoon baking powder
¼ teaspoon salt   
1 cup soy milk, or other non-dairy milk
¼ cup melted vegan margarine
1 heaped teaspoon corn flour
1 teaspoon vanilla extract
1 cup vegan white choc chips (or chopped up vegan chocolate)
1 cup fresh or frozen raspberries (or berry mix)
 
Preheat oven to 200°C.  Lightly grease two muffin pans.

Mix together the flour, baking powder, sugar and salt. Add the soy milk, vegan margarine, cornflour and vanilla extract and stir until well combined, try not to overmix. Fold in the berries and choc chips.

Spoon the batter into the muffin pans, filling each cup about ¾ full.  Bake for 20-25 minutes, until muffins are golden brown.

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