"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raspberry White Chocolate Muffins Recipe

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This recipe for Raspberry White Chocolate Muffins, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


1 c. milk
1/2 c. butter
1 egg, slightly beaten
2 c. flour
1/3 c. sugar
1 T baking powder
1 tsp. salt
1 cup fresh or frozen raspberries; if frozen, do not thaw
1/2 c. vanilla chips

1/4 c. melted butter
1/2 c. sugar

Heat oven to 400 degrees. In large bowl, combine milk, butter, and egg. Stir in remaining ingredients, except raspberries and vanilla chips, just until moistened. Gently stir in raspberries and chips. Spoon into a 12-cup muffin pan. Bake 24 to 28 minutes or until golden brown. Cool slightly. Remove from pan. Dip top of each muffin in melted butter, then in sugar.




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