Raspberry-White Chocolate Muffins

By melanieroe

Prep Time: 10 min
Total Time: 28 min
Makes: 12 muffins

Nutrition Information:
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*: 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.

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

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft) Use paper baking cups.