These fruity muffins turn a lovely pink color and looks wonderful for a party.

Ingredients: (Makes 20)

• 3 eggs
• 235 ml/8 fl oz vegetable oil
• 340 g/12 oz caster sugar
• 225 g/8 oz frozen mixed red berries, defrosted, retaining the juice
• 115 g/4 oz white chocolate chips
• 455 g/1 lb self-raising flour
• 2 teaspoons baking powder
• 175 g/6 oz white chocolate
• Crystallized violets or rose petals, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Line a muffin tin with 20 paper baking cases.

Combine the eggs, oil, sugar, ½ the fruit and juice and the chocolate in a bowl and beat well. Gradually add the flour and baking powder to the egg mixture, slowly adding the remaining fruit and juice between each addition. If the batter is too runny, stir in a couple of extra tablespoons of flour. Divide the batter between the muffin cases. Bake for 20 to 25 minutes until well risen and a skewer inserted into the center comes out clean. Remove from the oven. Transfer to a wire rack to cool completely.

Melt the white chocolate in a bowl over a pan of simmering water. Drizzle a little over the top of each muffin, allowing the chocolate to trickle down the sides. Decorate with the crystallized violets or rose petals. Allow to set.

Store in an airtight container for up to 4 days.