Summer berry white chocolate muffins

For Christmas I was given the most amazing present - a shiny red Artisan KitchenAid! Now pride of place in my kitchen, this was my first attempt using it - a batch of delicious muffins to start the evening before heading to a New Year's Eve party.

Ingredients

2 eggs

170 ml sunflower oil

250 ml milk

10 oz self-raising flour

1 tsp baking powder

1 tsp salt

6 oz caster sugar

8 oz mixed summer berries, frozen

100g white chocolate, chopped

To decorate

100g white chocolate, chopped

Pink sugar sprinkles

Method

1. Preheat the oven to 180°C.  Place 12 muffin cases in deep-hole muffin tins.
2. In a large mixing bowl, add the eggs, oil and milk and beat well.
3. Sift in the flour, baking powder, salt and sugar, and use a large metal spoon to fold the ingredients together.
4. Fold in the berries and chocolate.
5. Carefully spoon the mixture into the muffin cases and bake for 20-25 minutes or until a cake tester comes out clean. 
6. Leave the muffins to cool in the tin, and meanwhile, place the white chocolate in a heat proof bowl over a pan of barely simmering water. Stir until just melted (be careful not to overheat).
7. Turn each muffin upside down and dip into the bowl of melted white chocolate to coat the top. Place on a cooling rack, sprinkle with pink sugar sparkles, and leave to cool.