Raspberry White Chocolate Cream Muffins
Source of Recipe
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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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