‍Method

1. Preheat the oven to 180°C and line a muffin tray with paper liners.
2. In a heatproof bowl, gently melt the coconut oil and white chocolate together until smooth and glossy. Set aside to cool slightly so it doesn’t cook the egg when combined later.
3. In a large bowl, whisk together the self-raising flour, almond flour and baking powder. In a separate bowl, combine the maple syrup, milk and egg, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Add the melted white chocolate mixture and fold through gently until incorporated.
5. Fold through approx. 150g of the chopped white chocolate and frozen raspberries, distributing them evenly through the batter.
6. Divide the batter evenly between the muffin liners, filling each about three-quarters full. Finish with a generous sprinkle of the reserved white chocolate over the tops.
7. Bake for 20-25 minutes, or until the muffins are risen and lightly golden on top. Allow to cool slightly before serving, or enjoy warm.