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    Raspberry White Chocolate Muffins


    Source of Recipe


    from The Post-Crescent and Land O'Lakes


    Recipe Introduction


    Makes 12 large muffins.


    List of Ingredients


    • 1 cup milk
    • 1/2 cup butter, melted
    • 1 egg, slightly beaten
    • 2 cups all-purpose flour
    • 1/3 cup sugar
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup fresh or frozen raspberries (do not thaw)
    • 1/2 cup vanilla baking chips
    • Topping:
    • 1/4 cup butter, melted
    • 1/4 cup sugar


    Instructions


    1. Heat oven to 400 degrees.
    2. In large bowl, combine milk, butter and egg.
    3. Stir in all remaining muffin ingredients, except raspberries and vanilla chips, just until flour is moistened.
    4. Gently stir in raspberries and vanilla chips.
    5. Spoon into greased muffin pan, or if desired, into paper muffin cups placed in a muffin pan.
    6. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
    7. Dip top of each muffin in melted butter, then in sugar.


    Final Comments


    Before adding the batter, the paper muffin cups may be sprayed lightly with vegetable spray to allow for easier removal.
 

 

 

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