1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup cooking oil
1 cup fresh/frozen raspberries
1 cup white chocolate chips
Measure first four ingredients into a large bowl. Stir. Make a well in the centre.
Combine next three ingredients in a small bowl. Add to well.
Add raspberries and chocolate chips. Stir gently until moistened. Fill 12 paper-lined muffin cups 3/4 full. Bake at 375F for about 24 minutes or until toothpick inserted into the centre comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
Side Note: I did have leftover batter and probably could have made a batch of mini muffins with it. If making mini muffins lessen the bake time to about 15-17 minutes.
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