Muffin-licious
by Sarah W. Caron • September 20, 2006 • Bread, Breakfasts, muffins • 3 Comments
I started this post more days ago then I want to admit. But believe me, it’s worth the wait.
When I made these muffins, they met with a reaction I didn’t anticipate: elation. My husband was simply elated when he told me how great my muffins were. How cool is that??? He raved and raved and shared with his boss who raved and raved some too…
yields 12 muffins
1 cup skim milk
1/2 cup butter, melted
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 cup fresh raspberries, rinsed
1/2 cup white chocolate chunks
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
In a large bowl, beat the egg. Beat in skim milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in raspberries and white chocolate.
Spoon evenly into the muffin cups. Bake for 22-26 minutes, until tops are golden brown and a toothpick inserted in the center pulls out clean.
Let muffins cool until they can be touched.
Topping:
1/4 cup butter, melted
1/4 cup sugar
Place butter and sugar into separate bowls.
Dip each muffin top first in butter and then in sugar.
It always feels good to get praise for something you’ve made. This seems like a winning combination!
Sounds delicious. I’ll have to try the recipe out.
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