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    Raspberry White Chocolate Cream Muffins


    Source of Recipe


    ...

    List of Ingredients




    2/3 Cup sugar
    1/4 Cup butter, softened
    1 egg
    2 Cups flour
    4 Teaspoons baking powder
    1/2 Teaspoon salt
    1 Cup cream or half and half*
    1/2 Teaspoon vanilla extract
    1/2 Teaspoon almond extract
    1/2 Cup grated or finely chopped white chocolate
    1 Cup fresh or frozen raspberries (not thawed)
    2 Tablespoons sugar
    2 Tablespoons brown sugar
    Pinch ground cinnamon

    Recipe



    1. In a mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well.

    2. Combine flour, baking powder and salt; add to the creamed mixture alternately with cream. Stir in vanilla and almond extracts and white chocolate. Gently fold in raspberries. Fill 12 greased or paper-lined muffin cups two-thirds way full.

    3. Combine 2 tablespoon sugar, brown sugar and cinnamon; sprinkle over muffins.

    4. Bake at 375 for 18 to 20 minutes or until muffins test done.

    *Useful Tip:

    Skim milk can be used to reduce the fat content and calories in these muffins

    Servings: 12

 

 

 


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