White chocolate and raspberry ripple muffins

Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.

In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

In a separate bowl sift the flour and baking powder together.

Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.

Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.

Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.