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Raspberry and White Cholcolate Muffins Recipe

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This recipe for Raspberry and White Cholcolate Muffins, by , is from The Cappella Family Cookbook Volume 2, 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!

Carol Gilbert


2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 Tablespoons butter, softened
2 large eggs
2 teaspoons vanila
1/2 cup whole milk
1 cup white chocolate chips
1 cup frozen raspberries, cut in half

In a large bowl, add flour, baking powder, salt, and sugar. Mix together. Add butter
In a separate bowl, combine eggs, vanilla, and milk. Mix together and add to dry ingredients.
Mix with a spatula until well combined but do not over stir.
Add white chocolate and raspberries and mix until combined.
Grease a 12 muffin pan with crisco or spray with non-stick spray. Use a large scoop or tablespoon to put batter into muffin tin.
Bake 350 F. for 20 - 25 minutes or until toothpick comes out clean.

Number Of Servings:
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