Raspberry-White Chocolate Muffins
2 c. Bisquick
1/2 c. white baking chips
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
1 c. raspberries
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper muffin cups.
Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups.
For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another option is to drizzle the tops with melted white baking chips.
I dipped them in the butter and sugar.
Darn this one fell apart as I pulled them out of the muffin tin so I had to eat it.
They muffins are really yummy. And I think they would be good on their own without the sugar.