Combine the flour and caster sugar. In a separate bowl, combine all wet ingredients. Create a little well in the middle of the dry ingredients and pour in the wet ingredients. Mix until combined. Fold in the raspberries and white chocolate.
Spoon the mixture into a lined muffin tin and bake for 20-25 minutes at 160 degrees celcius, or until light golden. Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.