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rasberry & white choclate muffins

Contributed By: Kathy, NH | See all of Kathy's recipes
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Total Time:  30 Minutes
Sweet breakfast muffin
1/4 cup butter
1/2 cup & 1 Tbsp sugar
1 egg
1 cup milk
1 tsp. vanilla extract
1 Tbsp. baking powder
2 cups plus 1 Tbsp.flour
2 bars 8 oz white choc. baking bars, chopped
1/2 cup fresh rasberries
dash of fresh grated nutmeg
preheat oven 400F

Grease 12 med. size muff cups or line w/ paper baking cups

In a med. size bowl, cream butter and 1/2 cup sugar until smooth.

Add egg, milk, and vanilla extract and stir until combined.

In a large bowl, whisk together baking powder,2 cups of flour, nutmeg and the white choc.

Gradually add to creamed mixture, mixing just until combined.

Add rasberries, and stir just until they are incorporated

Batter will be slightly lumpy

fill the prepared muffin cups three quarters full.

In a small bowl, add remaining 1 Tbsp of sugar and 1 Tbsp of flour, mix well

Dust muffins w/ sugar mixture.

Bake 20-25 min, or tillcenter springs back when touched lightly.

Cool muffins in pan on wire rack 5 min.

store in airtight container at room temp.

Date Added: 07/24/2009
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