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Raspberry-White Chocolate Muffins |
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Serves: 4 Print this Recipeprep: 10 min bake: 18 min 2 cups Original Bisquick® mix 1/2 cup white chocolate chips (baking chips) 1/3 cup sugar 2/3 cup milk 2 tablespoons vegetable oil 1 egg 1 cup raspberries 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. 2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups. 3. Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack. wing it! For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler-drizzle the tops with melted white baking chips. From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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