White Chocolate Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Chop the white chocolate into small pieces.

Mix the flour, baking powder and baking soda in a bowl and fold in the chocolate pieces.

In a second bowl, whisk the egg, sugar, oil and buttermilk until frothy.

Gently fold the flour-and-chocolate mixture into the wet ingredients just until no dry flour remains.

Spoon the batter into the cases, filling each about two-thirds full.

Bake in the preheated oven for 20–25 minutes, then let rest for 5 minutes, remove from the tin and cool completely on a wire rack.