WHITE CHOCOLATE RASPBERRY MUFFINS

WHITE CHOCOLATE RASPBERRY MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Rhonda Sondergard
  • CourseBrunches & Bread
WHITE CHOCOLATE RASPBERRY MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Rhonda Sondergard
  • CourseBrunches & Bread
Ingredients
  • cups flour divided
  • cups raspberries (I use about 1½ to 2 cups)
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg beaten
  • 1/3 cup oil
  • ½ cup milk
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Dust raspberries with 2 tablespoons of flour, set aside.
  3. Mix remaining flour, sugar, baking powder and salt.
  4. Mix egg and oil; add flour mixture alternating with milk.
  5. Fold in raspberries and chips.
  6. Spoon mixture into muffin tins.
  7. (I line the tins with muffin papers and spray them the Pam. It makes it easier for muffins to come out.)
  8. Topping:
  9. ¼ to ½ cup chopped pecans
  10. 2 Tablespoons brown sugar
  11. ½ Tablespoon cinnamon
  12. Combine nuts, sugar and cinnamon; sprinkle over the top of the muffins and
  13. bake 20-25 minutes, or when toothpick inserted comes out clean. ENJOY!!!!
Terri's Notes

* You can use frozen raspberries, just add more cooking time.
* You can also add some blueberries for a different taste. Yummy too!

Share this Recipe
 
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *