Raspberry Muffins with White Chocolate

Toss the raspberries in flour.

Whisk together the wet ingredients.

Combine the wet and dry ingredients and mix until almost combined.

Fold in the raspberries and white chocolate until evenly dispersed.

Fill six alternating muffin liners the whole way with batter (using two pans). Alternatively, fill every muffin opening on one pan.

Top the batter with extra raspberries and white chocolate pieces, then bake.