Raspberry White Chocolate Muffins
1 C. milk
1/2 C. butter, melted
1 egg, slightly beaten
2 C. all-purpose flour
1/3 C. sugar
1 T. baking powder
1 t. salt
1 C. fresh or frozen raspberries (do not thaw)
1/2 C. vanilla milk chips*
1/4 C. butter, melted
1/4 C. sugar
Heat oven to 400°F. In large bowl combine milk, butter and egg. Stir in all remaining muffin ingredients except raspberries and vanilla chips just until flour is moistened. Gently stir in raspberries and vanilla chips.
Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
Storage: Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.