White Chocolate Raspberry Mini Muffins

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 3 tsp Baking powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 cup Half-and-half cream

Found on ladybehindthecurtain.com

Ingredients

• 1 cup fresh raspberries
• 3/4 cup granulated sugar, divided
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup half and half cream
• 1 cup white chocolate chips

Directions

• Preheat oven to 375°.
• Line or spray (with non stick cooking spray) mini muffins tins.
• In a small bowl toss together the raspberries and 1/4 cup sugar; set aside
• In a large mixing bowl, cream butter and 1/2 cup sugar.
• Beat in egg and extracts.
• In a medium bowl whisk together the flour, baking powder and salt.
• Alternate the dry ingredients with the cream into the butter mixture.
• Stir in raspberries and white chocolate chips.
• Fill the mini muffin cups three-fourths full.
• Bake 15 minutes or until a toothpick inserted into the center comes out clean.
• Cool 5 minutes and remove to a wire rack.