Wednesday, February 12, 2014

Raspberry White Chocolate Muffins

If you've been reading us for a little while, then you know we love muffins here at Kitchen Floor Crafts. In fact, apparently we love them enough to travel with muffin ingredients. This weekend I traveled to a mini-college reunion at a friend's house, and I was so inspired to try a new recipe I brought the ingredients along with me. 
They were so delicious, and even moderately healthy, that they will definitely be making an appearance on our breakfast table on Valentine's morning. The mix of berries and white chocolate make them very family friendly. 

I started with the basic muffin recipe in my "go-to" cookbook, the Joy of Cooking, and gave it a few tweaks. 

2 cups white whole wheat flour (I like King Arthur's brand)
1 tablespoon baking powder
1/2 teaspoons salt
2 large eggs
1 cup milk
2/3 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1 & 1/2 cups frozen raspberries
1 & 1/2 cups white chocolate chips

1. Preheat the oven to 400 degrees fahrenheit. 
2. Grease or line a 12 cup muffin tin. 
3. Mix the dry ingredients (flour, baking powder, salt) in a large bowl. 
4. Mix the wet ingredients (eggs, milk, oil, vanilla) and sugar in another small bowl. 
5. Stir the raspberries into the dry ingredients. Immediately add the wet ingredients into the dry ingredients and raspberries. Mix until just moistened, do not over mix. 
6. Bake for 20 to 25 minutes, or until a tooth pick inserted into the muffin comes out clean. 

Let the muffins cool about ten minutes on a wire rack before serving. And, of course, enjoy!

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