2 teaspoons lemon juice
1 cup milk
1/2 cup vegetable oil
1 egg
2 cups self-raising flour (I didn't have this, so I used two cups flour and 3 teaspoons baking powder and 1/2 teaspoon salt)
2/3 cups sugar
1 cup white chocolate chips or chunks
1 1/4 cups raspberries (you can use fresh or frozen, but if they're frozen, don't thaw them before mixing them in.

1. Preheat oven to 375 degrees F. Line a muffin pan with paper cups.

2. Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.

3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you're not using self-raising flour)) in a large bowl.

4. Add the berries to the dry ingredients and stir gently to combine.

5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined. (The original recipe claims the batter should be quite wet. However, mine was not wet, and looked like normal muffin batter).

6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.