Raspberry-White Chocolate Muffins

Raspberry-White Chocolate Muffins

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Prep Time

10

Minutes

Total Time

28

Minutes

Makes

12

muffins

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Raspberries pack a punch! They’re thought to be the most intensely flavored member of the berry family.
Purchasing
White baking chips differ slightly in flavor and texture among brands. Try a couple of varieties before picking a favorite.
Special Touch
For a sweet finish, dip tops of muffins into melted butter and then into coarse sugar crystals or granulated sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 195
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 3 g,),
  • Cholesterol 20 mg;
  • Sodium 310 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.