Ingredients:
2 C baking mix
1/2 C white chocolate baking chips
1/3 C + 1 T of sugar, divided
2/3 C of milk
2 T canola oil
1 egg
1 C of fresh raspberries
2 T of butter, melted
How to Cook It:
Heat the oven to 400 degrees F.
With a non stick cooking spray generously spray 12 muffin cups or line with paper liners.
Toss together in a large mixing bowl the baking mix and baking chips.
Add 1/3 C of the sugar and toss until blended in well.
Pour the milk and canola oil into the dry mixture.
Break the egg into the mixture and stir until all the ingredients are blended together and moist.
Fold the raspberries gently into the batter.
Each muffin cup is filler 2/3 full with the batter.
Bake the muffin 15 minutes or until the tops are golden brown.
Brush the top of each cooled muffin with the melted butter.
Place the remaining sugar into a shallow bowl and dip each muffin into the sugar to coat the top.
For a special treat drizzle the top of each muffin with melted white chocolate instead of the sugar. Any berries such as blueberries or blackberries taste great in these muffins.
Makes 12 muffins
Preparation Time: approximately 5 minutes
Baking Time: approximately 15 minutes
Cooling Time: approximately 2 minutes
Total Time: approximately 22 minutes
Approximate Nutritional Value per muffin:
195 calories; 9 g fat; 3 g saturated fat; 20 mg cholesterol; 300 mg sodium; 26 g carbohydrates; 1 g fiber; 3 g protein
Ingredients:
What You Need:
Ingredients: 
