1. Preheat oven 190 and line 24 muffin hole pans with patty pan cases.
2. Sift all the dry ingredients into a large mixing bowl, then chop about half of the raspberries and mix both the whole and chopped berries with dry ingredients (reserve some of the whole raspberries and place on top of the filled patty cases). Make a well in the center of the bowl.
3. Whisk eggs, oil and buttermilk together and pour onto the dry ingredients. Using a wooden spoon or spatula, gently stir the wet ingredients into the dry ingredients until just combined (too much mixing may result in tough muffins). Scatter in mini white choloate bits.
4. Spoon the batter evenly amongst paper patty cases sitting in a 12 muffin hole tin. I then place three whole rasperries on top of each muffin for decoration. For a 12 muffin hole pan, they should bake approximaly 20-25 minutes or until golden on top and springy to touch. Turn out of the muffin pan and serve warm.
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