Ghirardelli White Chocolate Raspberry Muffins recipe

[Guest guest]

These came out really good, I did however make them Raspberry blueberry

muffins.

 

1/4 cup butter

1/2 cup & Tbsp sugar

1 egg (ener-g egg replacer equal to 1 egg)

1 cup milk ( vanilla soymilk)

1 tsp vanilla extract

1 Tbsp baking powder

2 cups & 1 Tbsp flour

2 bars (8 oz) Ghirardelli white chocolate baking bars chopped

1 only had 1 bar I used 4 oz white chocolate chips

1/2 cup fresh raspberries, used 1/4 frozen raspberries and 1/4 frozen

blueberries

 

Pre-heat oven to 400 degrees.

grease 12 medium sized muffin cups or line with paper baking cups.

In a medium sized bowl, cream butter and 1/2 cup sugar until smooth.

Add the egg, milk, vanilla extract and stir until combined.

In a large bowl, whisk together baking powder, 2 cups of the flour and the

white chocolate.

Gradually add to creamed mixture, mixing until just combined.

Add berries and stir just until they are incorporated (batter will be

slightly lumpy).

Fill the prepared muffin cups 3/4 full.

In small bowl, add remaining 1 TBSP of sugar and flour, mix well to

thoroughly combine.

Dust muffins with the sugar mixture.

Bake 20-25 minutes, or until the center of the muffin springs back when

pressed lightly.

Cool muffins in the pan on wire rack for 5 minutes.

Store in an airtight container at room temperature.

Eat and enjoy.

 

 

 

 

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