Friday, April 19, 2013

White Chocolate Raspberry Muffins

Are you a fan of white chocolate? If you've never had it, it's a little 'different' from other types of chocolate. In fact, some would say that it really isn't chocolate at all; it doesn't have cocoa seeds, which is the main ingredient in most types of chocolate. It doesn't really matter what you call it, though; it's still a very good in a lot of recipes. For example, here's a recipe for a muffin that could be served for breakfast or dessert. The recipe might read kind of 'funny', but it's worth the effort!

White Raspberry Muffin-makes 12 muffins
1 cup fresh raspberries
2 cups, 2 tbsp all-purpose flour
1/3 cup, 5 tbsp sugar
½ white chocolate chips
1 egg
1 tbsp baking powder
¼ cup butter, melted
2 tbsp butter, solid
¾ cup milk
2 tbsp milk
1 ½ tsp raspberry extract
½ tsp ground cinnamon
½ tsp vanilla extract
pinch of salt

Pre-heat oven to 400 F. Grease and flour a 12-cup muffin tin. In a large bowl, mix the baking powder, 1/3 cup sugar, 2 cups flour and salt. In a separate bowl, whisk the egg with both amounts of milk and stir into the flour mixture. Add ¼ cup melted butter, vanilla extract and 1 teaspoon of the raspberry extract and stir until just moistened. Then, add the raspberries and white chocolate chips. Spoon the batter into the muffin tin cups.

Now, take a small bowl and combine the 2 tablespoons flour, ½ teaspoon raspberry extract, 5 tablespoons sugar and cinnamon. Chop the solid butter into coarse crumbles and sprinkle over the muffins. Bake for 18-21 minutes, or until the muffins pass the 'toothpick test'-a toothpick poked into the middle comes out clean. 


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