Preheat oven to 220°C/425°F (200°C fan-forced) - extra heat gives the muffins a rise boost at the start, we will turn it down as soon as the muffins go in.

Muffin tin - Line a standard 12 hole muffin tin with paper cases.

Whisk dry - Put all the dry ingredients in a large bowl and give it a whisk to combine.

Wet ingredients - Melt the butter in the microwave using a heatproof bowl. Whisk in sugar first. Then add the egg, milk, vanilla and vinegar and whisk until smooth.

Combine - Pour the Wet ingredients into the Dry, and mix just 10 times or until the flour is just about mixed in Add raspberries and white chocolate. Gently fold through just to disperse - minimise stirring as raspberries crush easily (though some will, it's inevitable!). The batter will still be lumpy which is fine, if you over mix the muffins will be hard.

Divide the mixture between the muffin tin holes, filling all the way to the top. There is no need to level the surface (it melts in oven).

Bake - Place in the oven and immediately turn down to 200°C/390°F (180°C fan-forced). Bake 22 - 23 minutes or until a toothpick inserted into the middle comes out clean.

Cool - Rest in the muffin tin for 10 minutes then transfer to a rack to cool for a further 20 minutes before enjoying! These are quite fragile when hot so they need to be cooled.