Blackberry Raspberry Muffins with White Chocolate

 Ingredients - 6 large muffins
2 cups of berries - I used frozen blackberries and raspberries (if dont have both, either will do).
2 tbsp of sour cream. roughly 40g
100g of baking white chocolate buttons
60g of butter
1 tsp of pure vanilla extract.
3/4 cup of slightly luke warm soy milk
6 tsp of brown or castor sugar
180g of self raising sifted cake flour
1/2 tsp of baking powder (or 1 1/2 tsp of baking powder if using normal cake flour ie not self raising)
Pinch of salt
1 egg
1/4 tsp cream of tartar

Preheat oven to 180C fan force.
Put 6 large baking paper cups to line the muffin tray moulds.

Put white chocolate, sour cream and butter in a large glass or stainless steel bowl, sitting over pot of hot water like a bain marie, to melt the ingredients.
Take off heat and stir as soon as butter has just melted. Otherwise, it becomes very heavy as butter turns to oil.
Separately, mix the cake flour, baking powder well, salt, set aside.
Separately, whisk the egg till bubbly, add cream of tartar. Whisk till foamy, then add sugar slowly, and whisk till soft peak.
Sift 1/2 of the flour mixture into chocolate butter sour cream mixture and fold.
Sift in 1/4 of flour and fold. Add 1/2 of egg mixture to help loosen the mixture.
Slowly drizzle soy milk around edge of bowl, and add vanilla extract.
Add berries. 
Add remaining flour and egg.
Fold till combined. Distribute mixture evenly amongst the 6 muffin moulds.
Bake for 23-25 minutes.
Remove from oven.

(Note: if don't have sour cream, just substitute with 40 g of butter)
(Note: if you are using standard cupcake size moulds, probably can do 7, bake for about 20 minutes)

Bon Appetite!