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Raspberry-White Chocolate Muffins

Raspberry-White Chocolate Muffins
  • Prep 10 min
  • Total 28 min
  • Servings 12
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.
Updated November 14, 2007

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

Steps

  • 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.

  • 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 Facts

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