Raspberry White Chocolate Muffins

By smclane

Ingredients

• 2 cups Original Bisquick
• 1/2 cup white baking chips
• 1/3 cup sugar
• 2/3 cup milk
• 2 tablespoons vegetable oil
• 1 egg
• 1 cup raspberries

Details

Servings 12

Preparation

Step 1

1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups.

2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups.

3. Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack.

High Altitude (3500 to 6500 feet): Bake 16 to 19 minutes

Tip: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler drizzte the tops with melted white baking chips.