Tuesday, August 7, 2018

Raspberry and White Chocolate Muffins










21/4 C   Flour
3/4 C Sugar (plus 2 T ) /Divided
1/4 C  Butter / soften
1 Egg
1 C  half/half Cream
1 C  Fresh Raseberries
3 t  baking powder
1/2 t salt
1/2 t vanialla
2 T brown sugar
1 C white chocolate Chips

  • In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries.
  • Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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