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 min
  • Total Time 28 min
  • Servings 12

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
20 mg
20 %;
Sodium
310 mg
310 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.