Raspberry White Chocolate Muffins

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2/3 c sugar

1/4 c butter, softened

1 egg

2 c flour

4 tsp baking powder

1/2 tsp salt

1 c milk

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 c grated or finely chopped white chocolate

1 c fresh or frozen raspberries (not thawed)

2 tbs sugar

2 tbs brown sugar

Pinch ground cinnamon

In a mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well. 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. Combine 2 tbsp. sugar, brown sugar and cinnamon; sprinkle over muffins. Bake at 375 for 18 to 20 minutes or until muffins test done. Yield: 1 dozen.


	\| home \| back to Muffins \| Raspberry White Chocolate Muffins 2/3 c sugar 1/4 c butter, softened 1 egg 2 c flour 4 tsp baking powder 1/2 tsp salt 1 c milk 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 c grated or finely chopped white chocolate 1 c fresh or frozen raspberries (not thawed) 2 tbs sugar 2 tbs brown sugar Pinch ground cinnamon In a mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well. 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. Combine 2 tbsp. sugar, brown sugar and cinnamon; sprinkle over muffins. Bake at 375 for 18 to 20 minutes or until muffins test done. Yield: 1 dozen.