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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

White Chocolate Raspberry Muffins Recipe

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This recipe for White Chocolate Raspberry Muffins is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups flour
1 tbsp. baking powder
1/2 tsp salt
3/4 cup sugar
1 egg
1/4 cup butter, melted
1 tsp. vanilla
1/2 tsp almond extract
1 cup half and half (10%) cream
1 cup raspberries or more
2/3 cup white chocolate chips
Directions:
Directions:
Preheat oven to 375º. Line 12 cup muffin pan.

In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk together sugar, egg, butter, vanilla and almond extract until well blended. Whisk in cream until blended.

Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries and white chocolate. Divide the batter equally among prepared muffin cups.

Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the centre comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Number Of Servings:
Number Of Servings:
Makes 12 muffins

 

 

 

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