White Chocolate, Lemon & Raspberry Muffins

Preparation

• Mix the flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl. In a separate bowl, mix together the vegetable oil, yoghurt, lemon zest and juice, and eggs. Add the wet ingredients to the dry ingredients with the raspberries and white chocolate and mix briefly until just combined.

• Spoon the batter into the prepared muffin cups, dividing it evenly, ensuring each case is almost full. Bake the muffins in the oven for 16-18 minutes, or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack.

• Pre-heat the oven to 200?C, 400?F, Gas Mark 6. Grease a 12-cup muffin tin or line the cups with paper muffin cases. Split the Vanilla Pod in half and gently scrape out the seeds.