Try replacing white chocolate with milk chocolate. Muffins can be made up to two days ahead. Store in an airtight container. To serve warm, reheat in the microwave.
1 3⁄4 cups self-raising flour
2⁄3 cup caster sugar
1⁄2 cup desiccated coconut
100g unsalted butter, melted, cooled
3⁄4 cup milk
1 egg, lightly beaten
150g white cooking chocolate, brokeninto pieces
1 cup frozen raspberries
Icing sugar mixture, to decorate
Line a 6-hole Texas muffin pan (3⁄4-cup capacity) with muffin cases.
2 Place flour in a large bowl. Stir in sugar and coconut. Add butter, milk and egg. Whisk until smooth. Fold in chocolate and frozen raspberries. Divide evenly among muffin cases (about 1⁄2 cup in each).
3 Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 15 minutes. Transfer to a wire rack.
4 Serve muffins warm or at room temperature, and dusted with sifted icing sugar.