Here's a fun breakfast treat your family will enjoy! Easy to throw together, and what's not to like about raspberries and white chocolate!
Ingredients:
generous 1/4 cup sugar
1/4 cup butter
1 egg
1 3/4 cups flour
4 tsps baking powder
1/2 tsp salt
1/2 cup white chocolate chips
1 cup fresh raspberries (if using frozen, thaw and drain)
3/4 cup milk
powdered sugar glaze
Directions:
Cream together sugar and butter, then mix in egg. Sift together dry ingredients and add, alternating with the milk. (Note: you may need to add a tablespoon more milk depending on how juicy your berries are. You just don't want your batter to get runny.) Add chocolate chips, then gently fold in raspberries. Drop by large spoonfuls into greased muffin tin, filling each cup two-thirds full. Bake at 350 for twenty minutes.
Take from oven and allow to cool slightly, then add glaze (1/2 cup powdered sugar mixed with 1 Tbsp milk) Remove to a baking rack when further cooled.
Makes about 14.
Ingredients:
generous 1/4 cup sugar
1/4 cup butter
1 egg
1 3/4 cups flour
4 tsps baking powder
1/2 tsp salt
1/2 cup white chocolate chips
1 cup fresh raspberries (if using frozen, thaw and drain)
3/4 cup milk
powdered sugar glaze
Directions:
Cream together sugar and butter, then mix in egg. Sift together dry ingredients and add, alternating with the milk. (Note: you may need to add a tablespoon more milk depending on how juicy your berries are. You just don't want your batter to get runny.) Add chocolate chips, then gently fold in raspberries. Drop by large spoonfuls into greased muffin tin, filling each cup two-thirds full. Bake at 350 for twenty minutes.
Take from oven and allow to cool slightly, then add glaze (1/2 cup powdered sugar mixed with 1 Tbsp milk) Remove to a baking rack when further cooled.
Makes about 14.
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