| 1 | egg |
| 2 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| 1/2 | cup white baking chips |
| 1/3 | cup sugar |
| 2 | tablespoons vegetable oil |
| 1 | cup raspberries |
| 1. | Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. |
| 2. | Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. |
| 3. | Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. |
| Use paper baking cups. |
|
| Raspberries pack a punch! They’re thought to be the most intensely flavored member of the berry family. |
|
| White baking chips differ slightly in flavor and texture among brands. Try a couple of varieties before picking a favorite. |
|
| For a sweet finish, dip tops of muffins into melted butter and then into coarse sugar crystals or granulated sugar. |
Nutrition Information:
195 ( 80 ); 9 g ( 3 g); 20 mg; 310 mg; 26 g ( 1 g); 3 g 0%; 2 %; 8 %; 4 % 1 ; 1 ; 1