Raspberry And White Chocolate Muffins Food

RASPBERRY-WHITE CHOCOLATE MUFFINS

Raspberry-White Chocolate Muffins image

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 28m

Yield 12

Number Of Ingredients 7

Ingredients

1 egg
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Raspberry & white chocolate crumble muffins image

Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They're ideal for a mid-morning snack

Provided by Liberty Mendez

Categories Snack

Time 55m

Yield Makes 10-12

Number Of Ingredients 15

Ingredients

100g unsalted butter, softened
65g caster sugar
65g light brown soft sugar
2 large eggs, at room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
175g raspberries (fresh or frozen)
90g white chocolate chips
3 tbsp plain flour
3 tbsp light brown soft sugar
50g cold unsalted butter, cut into cubes
50g rolled oats

Steps:

Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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