Category - Muffins

RASPBERRY WHITE CHOCOLATE MUFFINS

    Raspberry White Chocolate Muffins

    2/3 cup granulated sugar
    1/4 cup butter, softened
    1 egg
    2 cups all-purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 cup whipping 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 granulated sugar
    2 tablespoons brown sugar
    1/8 teaspoon ground cinnamon

    Heat oven to 375 degrees F (190 degrees C). Grease and flour a 12-cup muffin tin or line with paper liners.

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

    In separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with cream. Stir in vanilla and almond extracts and the white chocolate. Gently fold in raspberries.

    Fill prepared muffin tin two-thirds full.

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

    Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

    Makes 1 dozen muffins.


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