Recipe by muddyh2os
"White chocolate chips and fresh raspberries make for an irresistible muffin."
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white chocolate chips
These were THE BEST! My younger brother was so excited when I told him I was making these, instead of "those nasty chocolate chip muffins!" I did make some changes and substitutions, though. I didn't have raspberry extract, so I used almond instead. I also used two cups of raspberries instead of one, and made an icing to go on top. The recipe is below if anyone is interested.
1/2 cup confectioners' sugar,
3/4 teaspoon almond extract
3 teaspoons milk
Combine all ingredients well. Drizzle over warm muffins.
Good taste in spite of the fact that the liners (and I rarely use them) all stuck horribly to the muffin. If I were to use them again with this recipe, I would spray the inside of the paper liners. Would have liked a little more chocolate flavor, so I'll probably increase the chocolate chips to 3/4 cup, but that's a personal taste preference. The best part of the muffin definitely is the burst of fresh raspberry flavor that you get. That's what will keep me coming back.
Wow, these may be the best muffins I have ever had, including those expensive muffins available at coffee shops. I used frozen raspberries and they were fine. I suggest pressing individual frozen raspberries (4-5 per muffin) into the already-filled muffin cups so as not to end up with pink batter. As much as I loved them, I could not have eaten three :-).
Absolutely delicious! I used Pam baking spray on the non stick muffin cups and they came out of the molds perfect. Will make again. This is a keeper in my recipe box. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
White Raspberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 237
** Calories from Fat: 85
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