Email to Marla Hudgins      

Raspberry White Chocolate Muffins

Source of Recipe

Marla


List of Ingredients

Yield: 12 muffins

2 c bisquick baking mix
1/2 c white baking chips
1/3 c sugar
2/3 c milk
2 Tbsp vegetable oil
1 egg
1 c raspberries




Recipe

1. Heat oven to 400F. Grease bottoms only of 12 medium muffin cups 2-1/2
x
1-1/4 inches, with shortening; or line muffin cups with paper baking
cups.

2. Stir all ingredients except raspberries in a large bowl just until
moistened. Fold in raspberries. Divide batter evenly among muffin cups.

3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove
from
pan to wire rack. Serve warm.

HIGH ALTITUDE (3500-6500 ft) Bake 16 to 19 minutes.

SUBSTITUTIONS: For those who have blackberries or blueberries on hand,
those berries can be used instead of raspberries.

SPECIAL TOUCH: For a sweeter finish, dip muffin tops in melted butter
and
then onto coarse sugar crystals or granulated sugar. Another dazzler -
drizzle tops with melted white baking chips.