Raspberry and White Chocolate Muffins
Now this is a muffin! Any one bowl recipe becomes my friend and especially one that is so good. Frozen raspberries are the key here because they are soft and have already let off some of their juice and that juice will just permeate the whole muffin and make it taste like raspberry heaven. However, if you have fresh raspberries that are soft and runny already but not moldy they would work well here too. And what can I say about the combo of white chocolate and raspberry? It's not a combination I've had many times before but it's a combo I will be using a lot more now! Serve these for brunch and they will be a real crowd pleaser or to break your next fast and I promise you they will disappear! Enjoy!
2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 1/2 tsp baking powder
1 tsp salt
3/4 cup milk
1/2 cup canola oil
1 1/2 cups white chocolate chunks or chips
2 cups fresh or frozen raspberries (frozen works better in this recipe)
Preheat oven to 350. In a bowl mix the flour, sugars, baking powder and salt. Add the milk eggs and oil and mix. Fold in the chocolate chips and raspberries and fill greased muffin tins with the batter until almost full. Bake for about 20 minutes or until a toothpick comes out clean.