Raspberry & White Chocolate Muffins

This is a Donna Hay recipe found online and in my recipe book :)
she added lemon zest I didn't , Thanks Donna for such a great recipe
http://www.donnahay.com.au/recipes/raspberry-and-white-chocolate-muffins

•  2 cups (300g) plain (all-purpose) flour
•  2 teaspoons baking powder
•  ¾ cup (165g) caster (superfine) sugar
•  1 cup (240g) sour cream
•  2 eggs
•  ⅓ cup (80ml) vegetable oil
•  1½ cups (225g) frozen raspberries
•  1 cup (175g) chopped white chocolate

Preheat oven to 180ºC (355ºF).
Get your muffin tray ready I used a 12 tray with muffin cases

 Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
 In a separate bowl, combine the sour cream, eggs, and oil and whisk together. 
Stir through the flour mixture until just combined
Carefully fold in the raspberries and chocolate and spoon into the lined muffin try

 Bake for 40 minutes or until cooked when tested with a skewer. Makes 6 extra large or 12 normal size ( i find they dont over rise so if you want big full muffins only make 6

Just a little extra in my book it says can change to Banana and Cinnamon Muffins too,
add 1 teaspoon ground cinnamon at the flour stage and replace the Raspberry's with 1 cup chopped Banana omit the white chocolate bits ,I will try this next week I think and let you know.