Shelly's Recipe

RASPBERRY WHITE CHOCOLATE MUFFINS with Variation for Coffee Cake

Category: Muffins

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp salt
1 cup fresh or frozen raspberries (do not thaw)
1/2 cup vanilla chips or 3 oz coarsely chopped white chocolate

Topping
1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400. In a bowl, combine first 3 ingredients. Stir in remaining muffing ingredients except raspberries and chocolate just until flour is moistened and then fold in the raspberries and chocolate. Spoon into greased muffing pan and bake for 24-28 minutes. Cool slightly; remove from pan. Dip top of each muffin in melted butter, then in sugar.

Variation: To make as a coffee cake, spread batter into a greased square baking pan. Drizzle with 2 tsp melted butter and sprinkle with 2 tsp sugar. Bake at 375 for 40-45 minutes. Cool 10 minutes and cut into squares.