Raspberry and White Chocolate Muffins

3 cups (375g) plain flour
4 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
3/4 cup ( 150g ) caster sugar
1/4 cup (50g) brown sugar
1 cup full fat milk
1/2 cup coconut oil
1 tsp vanilla extract
200g white choc chips
150g frozen raspberries
Icing sugar

Preheat the oven to 220°C.
Line a 12 piece muffin tray with paper cases.
Mix together all the dry ingredients and whisk to distribute everything evenly.
Mix together the milk, eggs, coconut oil and pour into the dry ingredients.
Mix until just combined, don’t over mix.
Add the chocolate chips and raspberries, mix just to combine.
Divide in the 12 cases.
Add brown sugar on top.
Bake at 220 for 5 minutes then reduce to 190 for 23 to 25 minutes.
Remove from oven and cool completely.
Sprinkle with icing sugar.

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