Raspberry White Chocolate Muffins

Yield: 1 dozen muffins

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup butter, softened
• 1 egg
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whipping cream or Half-and-Half
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup grated or finely chopped white chocolate
• 1 cup fresh or frozen raspberries (not thawed)
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon

Instructions

1. Heat oven to 375 degrees F (190 degrees C). Grease and flour a 12 cup muffin tin or line with paper liners.
2. In large mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well.
3. In separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with cream.
4. Stir in vanilla and almond extracts and the white chocolate.
5. Gently fold in raspberries.
6. Fill prepared muffin tin two-thirds full.
7. Combine 2 tablespoons sugar, brown sugar and cinnamon; sprinkle over muffins.
8. Bake for 18 to 20 minutes or until muffins test done.
9. Cool in pan on wire rack.

Attribution

Posted by Chyrel at Recipe Goldmine 10/11/2001 9:44 pm.