Hazelnut Berry Muffins with White Chocolate Frosting

Ingredients

Method

COMBINE the chocolate and half the PHILLY and stir over simmering water until chocolate has melted. Chill until the frosting is firm enough to spread
BEAT the remaining half of the PHILLY, butter and sugar with an electric mixer until smooth. Gradually beat in the eggs, beating well between each addition
FOLD through the orange rind and sifted flours alternately with the juice, then stir through the hazelnuts and raspberries until just combined
SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180°C for 25-30 minutes or until cooked when tested. Stand 10 minutes in the pan before turning out to cool completely
SPREAD with the prepared frosting and decorate with extra berries, if desired