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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.