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Raspberry-White Chocolate Muffins
raspberry-white chocolate muffins
2 cups (500 mL) Bisquick* Mix
1/2 cup (125 mL) white chocolate baking chips
1/3 cup (75 mL) granulated sugar
2/3 cup (150 mL) milk
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) raspberries
Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or nonstick cooking spray, or place paper baking cup in each muffin cup.
In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Spoon batter evenly into muffin cups.
Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.
Substitution: Blackberries or blueberries could be used instead of the raspberries in these muffins.
Special Touch: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Or drizzle tops of muffins with melted white chocolate baking chips.
No nutrition information available for this recipe
© 2018 ®/TM General Mills All Rights Reserved
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