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    Rippled Raspberry and White Chocolate Mu


    Source of Recipe


    Elaine

    List of Ingredients




    Rippled Raspberry and White Chocolate Muffins

    2 3/4 C. all-purpose flour
    2 t. baking powder
    2/3 C. sugar
    1 egg
    1 t. vanilla extract
    1 C. milk
    4 T. butter, melted
    1/2 C. fresh raspberries
    3 oz. chopped white chocolate

    Recipe



    Heat the oven to 375° F. Cut waxed paper into 8-by-6-inch circles and push, creasing the paper to fit, into a muffin pan.

    Prepare the batter: Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.

    Bake the muffins: Spoon the mixture into the paper cases and bake for 25 to 30 minutes or so until well risen and just firm.

    Serve warm.

    Makes 8 servings.

 

 

 


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