Raspberry and white chocolate muffins

These muffins are a family favourite, adapted from The Australian Women's Weekly 'Muffins' cookbook.
Makes 12 muffins.
Can be vegan with a few tweaks.
Original post (with pictures) here.

2 cups self-raising flour
2/3 cup white sugar
2/3 cup finely chopped white chocolate (dairy-free if making vegan)
1 egg (or egg replacer)
125g butter, melted (or dairy-free spread)
150g plain or vanilla yoghurt
1 tbsp water
1 tsp vanilla essence
1 cup frozen raspberries
1. Preheat oven to 200'C (400'F) and prepare at 12-pan muffin tray.
2. Combine flour, sugar and chopped chocolate in a large bowl.
3. In a smaller bowl, combine melted butter, egg (or egg replacer), yoghurt, vanilla essence and the tablespoon water.
4. Add the wet mixture into the dry and stir to combine. Add the raspberries and stir through.
5. Spoon mixture into prepared pan and bake for 20 minutes.