Preheat your oven 180°C (160°C for fan ovens). Line a muffin tray with 12 liners.

In a large bowl, mix together the self-raising flour, caster sugar and brown sugar.

Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth batter.

Place the raspberries in a small bowl and sprinkle over 1 tablespoon of flour and gently mix until evenly coated. This will prevent the raspberries from sinking to the bottom of the muffins.

Add the raspberry pieces to the muffin batter along with the white chocolate chips. Gently fold them in- don't be too rough or the raspberries may turn the batter pink and the muffins will be too wet.

Divide the batter between your 12 muffin liners. Bake for 20-30 minutes (this will depend how deep your tray is) until a toothpick through the centre comes out clean.

Let the muffins cool for around 5 minutes then remove them from the tin and transfer to a wire rack to cool completely.