Raspberry-White Chocolate Muffins

Posted by on October 9, 2007 in Blog | 0 comments


  • 2 cups Bisquick
  • 1/2 cup white baking chips
  • 1/3 cup sugar
  • 2/3 cup milk
  • 2 TBS vegetable oil
  • 1 egg
  • 1 cup raspberries(I used frozen fresh)

Heat oven to 400*. Grease bottoms of 12 muffin cups or bottom of mini muffin tin. Stir all ingredients except raspberries until moistened. Fold in raspberries. Scoop into muffin tins.  Bake 15-18 minutes for med muffins and 10-12 for mini tins. Remove from oven and then cool for 5 minutes.  Remove from tins and dip top of muffin in melted butter then into granulated sugar. 1 med muffin is 195 Calories and 9g Fat. Makes 12 med muffins or 36 mini muffins.

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