Frank's Recipes! Raspberry White Chocolate Muffins

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Raspberry White Chocolate Muffins

1 c milk
1/2 c butter; melted
1 egg; slightly beaten
2 c all-purpose flour
1/3 c sugar
1 tablespoon baking powder
1 teaspoon salt
1 c fresh or frozen raspberries; (do not thaw)
1/2 c vanilla milk chips*

TOPPING
1/4 c butter; melted
1/4 c sugar

*Substitute 3 ounces coarsely chopped white chocolate baking bar.

Yield: 12 muffins

Heat oven to 400°F. In large bowl combine milk, butter and egg. Stir in all remaining muffin ingredients except raspberries and vanilla chips just until flour is moistened. Gently stir in raspberries and vanilla chips.

Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

Storage:
Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.

VARIATION:
Raspberry White Chocolate Coffee Cake:
Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.