Saturday, May 16, 2009

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins by Betty Crocker
1 egg
2 c Bisquick mix
2/3 c milk
1/2 c white baking chips
1/3 c sugar
2 T vegetable oil
1 c raspberries

1. Heat oven to 400. Grease bottoms only of muffin tin or place baking cups in muffin pan.
2. Beat egg slightly in medium-sized bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
3. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

*drizzle melted white chocolate over the top.

In my opinion: These were pretty good. I've never made homemade muffins before so I have nothing to compare the texture to. We'll make them again.

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