Raspberry-White Chocolate Muffins

By carvalhohm

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
Cooking time 28mins
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.

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.

1 Serving Calories195 ( Calories from Fat80 ), Total Fat9 g (Saturated Fat3 g, ), Cholesterol20 mg Sodium310 mg Total Carbohydrate26 g (Dietary Fiber1 g ), Protein3 g