Monday, July 28, 2008

Raspberry White Chocolate Muffins


With the cost of everything on the rise, everyone I know is looking for ways to cut back. An obvious cutback for me is to take breakfast from home, skipping my morning latte stop (which sometimes might include a muffin). This habit easily adds up to $15+ if I stop 3 times a week, which is almost half a tank of gas for me.

This recipe for Raspberry White Chocolate Muffins from Sarah's Cucina Bella is the perfect morning treat & you won't feel like you're missing anything by skipping the coffee shop. I don't know why I've waited so long to try these.

Raspberry White Chocolate Muffins
1 egg
1 cup milk
1/2 cup butter, melted
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 tsp vanilla
1 cup frozen raspberries, partially melted
1/2 cup white chocolate chips

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.

In a large bowl, beat the egg. Beat in milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in vanilla, raspberries and white chocolate.

Spoon evenly into the muffin cups. Bake for 22-26 minutes, until tops are golden brown and a toothpick inserted in the center pulls out clean.

Let muffins cool until they can be touched.

Topping:
1/4 cup butter, melted
1/4 cup sugar

Place butter and sugar into separate bowls.

Dip each muffin top first in butter and then in sugar.

2 comments:

Sarah Caron said...

Hey Tonia,

Glad you liked them!

Mmm. Might be time for me to make another batch!

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