Tuesday, March 5, 2013

How to make raspberry and white choclate muffins

 Ingredients :

    1/4 cup butter
    1/2 cup & 1 Tbsp sugar
    1 egg
    1 cup milk
    1 tsp. vanilla extract
    1 Tbsp. baking powder
    2 cups plus 1 Tbsp.flour
    2 bars 8 oz white choc. baking bars chopped
    1/2 cup fresh rasberries
    dash of fresh grated nutmeg

Recipe Instructions

Grease 12 med. size muff cups or line w/ paper baking cups
In a med. size bowl, cream butter and 1/2 cup sugar until smooth.
Add egg, milk, and vanilla extract and stir until combined.
In a large bowl, whisk together baking powder,2 cups of flour, nutmeg and the white choc.
Gradually add to creamed mixture, mixing just until combined.
Add rasberries, and stir just until they are incorporated
Batter will be slightly lumpy
fill the prepared muffin cups three quarters full.
In a small bowl, add remaining 1 Tbsp of sugar and 1 Tbsp of flour, mix well
Dust muffins w/ sugar mixture.
Bake 20-25 min, or tillcenter springs back when touched lightly.
Cool muffins in pan on wire rack 5 min.
store in airtight container at room temp.


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