RASPBERRY JAM AND WHITE CHOCOLATE MUFFINS.

1 1/2 cups sugar
2 eggs
113 grams butter softened
1 1/2 cups thickened cream
2 teaspoons vanilla
2 cups plain flour
1 teaspoon bicarb soda
1/2 teaspoon salt
raspberry jam
150 grams white chocolate

preheat oven to 180c

fill muffin trays with large patty pans.  makes approx 20

with an electric mixer, beat together sugar, eggs, butter, cream and vanilla.

add flour, bicarb soda and salt. mix till just combined.

place 1 heaped teaspoon of mix in each pattypan.

place 1 heaped teaspoon of jam in centre of mix.

place another heaped teaspoon of mix on top of jam, making sure jam is covered.

cook  18 - 20 mins. till nicely brown.

cool.



melt white chocolate in a heatproof bowl over a pot of boiling water.

drizzle  or spoon over muffins with a teaspoon.