White Chocolate Raspberry Muffins

Festive and decadent, great to end a meal or begin a day.

Prep Time:  5 minutes   |    Cook Time:  20 minutes   |    Total Time:  25 minutes   |    Yields:  12 muffins

  

Ingredients:

• Carlini  Cooking Spray
• 1  Goldhen  Large Egg
• 3 tablespoons  Countryside Creamery  Unsalted Butter, melted
• 1 cup  Friendly Farms  2% Milk
• ½ teaspoon lemon zest
• 2 cups  Baker's Corner  All Purpose Flour
• ¼ cup + 2 tablespoons  Baker's Corner  Granulated Sugar, divided
• 1 tablespoon  Baker's Corner  Baking Powder
• ½ teaspoon  Stonemill  Iodized Salt
• 1 cup  Baker's Corner  White Baking Chips
• 1 ½ cups raspberries

Directions:

1. Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk egg, butter, milk, and lemon zest until combined. In a separate bowl, combine the flour, 1/4 cup sugar, baking powder and salt.
3. Fold the dry ingredients into the wet ingredients. Stir until well combined. Gently fold the white baking chips and raspberries into the batter.
4. Divide the batter evenly between the cups and sprinkle with 2 tablespoons sugar.
5. Bake 15 minutes, or until a toothpick comes out clean.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen