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.

Photo by Christina H.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

12

muffins

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups Bisquick mix

  • 1/2

    cup white baking chips

  • 1/3

    cup sugar

  • 2/3

    cup milk

  • 2

    tablespoons vegetable oil

  • 1

    egg

  • 1

    cup raspberries

Directions

Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4-inches, with shortening; or line muffin cups with paper baking cups. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among muffin cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes, remove from pan to wire rack. Serve warm.

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