Raspberry Muesli Muffins & White Chocolate Drizzle

Ingredients:

2½ cups gluten-free self-raising flour

1 cup caster sugar

1 tsp baking powder

1 cup milk of your choice

½ cup light olive oil

1 tsp vanilla bean paste

2 eggs, room temperature

1 cup gluten-free fruit free muesli

250g fresh raspberries

100g dairy-free white chocolate, melted

Method:

Preheat a fan forced oven to 170°C. Insert paper muffin cases into a 12 hole muffin tray.

Add flour, sugar and baking powder to a mixing bowl. Blend on low speed to combine dry ingredients.

Add milk, oil, vanilla and eggs and mix until combined. Gently fold in half the muesli and half the raspberries.

Divide batter between 12 muffin cases. Scatter remaining berries and muesli on top of batter. Bake for 25 minutes or until an inserted skewer comes out clean.

Cool muffins then drizzle with white chocolate.