Raspberry White Chocolate Muffins, revisited

| March 10, 2007 | 5 Comments

So. It’s been a few days. This whole cookbook writing sure makes it hard to keep on top of everything. But the stress is worth it, even if it means I don’t post every single day. But I am working on balancing everything so I can get back to nearly daily posts.

Anyway, since the cookbook features dinners, I will probably focus more on breakfast, lunch and dessert here until the writing is completed. I don’t want to share all the new recipes I am developing before the book comes out! So there is a recipe here . . . it’s for Raspberry White Chocolate Muffins . . . I have revisited a recipe I first posted months ago and made a few small alterations . . . still lovin’ it! I also discovered that a sprinkling of red decorative sugar makes the tops that lovely shade of pink you see (apply it before baking).

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On the meat-free front, I have come to respect and realize just how imperative it is that I take my lunch to work everyday. Our cafeteria is a vegetarian’s nightmare. Many days, the only meat-free offering is the salad bar and one soup. Meanwhile, there are at least six other offerings for the non-meat-free world. No wonder my colleague orders out so much! Seriously, I just don’t understand the logic of the whole thing. How could you not offer at least a few entrees everyday for the veg crowd? I find it hard to believe that there aren’t enough vegetarians in the park to justify that.

Anyway, the plethora of meat offerings certainly doesn’t help my resolve either. I am beginning to fiend for meat. I would love a juicy cheeseburger, maybe some baby back ribs, and a loaded hot dog. But that is the whole point of sacrificing, right? Four weeks and one day until Easter (April 8, this year). Four LONG more weeks. Already, so it’s a little pathetic that it’s only been about two and a half weeks since Lent began and I am already complaining. But when you are cooking all sorts of new and exciting meat dishes, it’s only natural . . . I think. At least there will be a good chunk of vegetarian recipes in the book as a result.

And rest assured I will retest every meaty recipe after Lent, to taste it for myself.

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Raspberry White Chocolate Muffins, version 2

Prep Time: 15 minutes

Cook Time: 26 minutes

Total Time: 1 hour

Ingredients

  • 1 egg
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen raspberries, partially melted
  • 1/2 cup white chocolate chips
  • Topping:
  • 1/4 cup butter, melted
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
  2. In a large bowl, beat the egg. Beat in milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in vanilla, raspberries and white chocolate.
  3. 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.
  4. Let muffins cool until they can be touched.
  5. Place butter and sugar into separate bowls.
  6. Dip each cooled muffin top first in butter and then in sugar.
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Category: Breakfasts, muffins, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. akaijen says:

    Glad to hear you’re including veggie dishes in your cookbook – can’t wait to see it.

    It’s interesting to follow your experience as a temporary vegetarian. I quit eating meat 10 years ago, though I still eat fish. I did it for health reasons, rather than on principal. Thankfully I eat fish, because it’s rather challenging to find healthy vegetarian dishes on most restaurant menus. The old standby is some unimaginative pasta dish.

    Have you considered speaking to the management of your cafeteria about offering veggie meals? Vegetarian dishes are also good for people with high cholesterol, heat disease and diabetes. Perhaps they’d listen if you presented your idea as good for a wide range of people?

  2. Sarah Caron says:

    I have actually tried to speak to the head chef about it – even pointing out how easy it would be to offer more veg friendly options more consistently (one day, for instance, there was a choice of pasta sauces with a choice of sausage or meatballs. I asked him why they weren’t offering perhaps broccoli as a third accompaniment option because many people would probably enjoy it . . . he said he’d take it under advisement and I said it would be nice if people who didn’t eat meat wouldn’t need to forage for food around here, LOL). Anyway . . . I do plan on trying again and letting them know that there are plenty of people who would appreciate it – your point about people with high cholesterol, heart disease and diabetes is definitely well taken.

    Thanks!

  3. akaijen says:

    Good luck and fight the good fight. ;)

  4. Cate says:

    The muffins look delish!

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