Ingredients
-
1
-
1/2
-
1
-
2
-
1/3
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Elegant White Chocolate Raspberry Muffins,A favorite recipe I found online, and thought I should pass on here at the zarr! This really is a elegant, pretty, but most of all tasty dessert treat.,It took 18-20 minutes to bake. We got 17 muffins. A tad dry for us.,The mixing instructions are misleading. It says to mix sugar, milk and melted butter together first, but as soon as the melted butter hits the cold milk it begins to congeal. After using a hand beater to de-clump best I could, I added the dry ingredients and wound up with a sticky dough instead of pourable muffin batter. Since I couldn’t pour into muffin cups, I greased a loaf pan to try to salvage it as bread. Because the dough was rough, the raspberries broke when I folded them in. The butter should be room temp softened, not melted in a microwave and a paddle attachment used on a KitchenAid mixer instead. I also think there may have been too much flour.
I have this baking in the oven right now – we’ll see!
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Steps
|
1
Done
|
Grease 12 Muffin Tin Cups. |
|
2
Done
|
Heat Oven to 400. |
|
3
Done
|
in a Large Bowl Mix the Milk, Butter and Egg. |
|
4
Done
|
Stir in All Remaining Muffin Ingredients Except Raspberries & Vanilla Chips. |
|
5
Done
|
Stir Only Until Flour Is Moistened,Then Gently Stir in the Berries & Vanilla Chips. |
|
6
Done
|
Spoon the Batter Into the Greased Muffin Tins. |
|
7
Done
|
Bake For 24-28 Minutes or Until Golden Brown. |
|
8
Done
|
Let Muffins Cool a Little, Then Remove from Pan. |
|
9
Done
|
Dip Top of Each Muffin Top in Melted Butter, Then in Sugar. |
