Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1/2 cup brown sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon cinnamon

  5. 1/4 teaspoon salt

  6. 1/2 cup vegetable oil

  7. 1 egg, beaten

  8. 1/2 cup light cream

  9. 2/3 cup sour cream

  10. 1 tablespoon lemon juice

  11. 2 teaspoons vanilla

  12. 1/3 cup white chocolate chips, ground

  13. 1-1/2 cups fresh or frozen (unthawed) raspberries

  14. 1/4 cup granulated sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Line 12 muffin tins with paper liners; spray the liners with nonstick baking spray containing flour. Set aside. In large bowl, combine flour, brown sugar, 1/4 cup granulated sugar, baking powder, cinnamon, and salt and mix well with wire whisk. In medium bowl, combine oil, egg, light cream, sour cream, and vanilla and beat until smooth. Add all at once to dry ingredients; stir until almost combined. Stir in ground white chocolate chips. Then gently toss raspberries with 1/4 cup granulated sugar and fold into batter. Divide among muffin tins, filling each about 3/4 full. Bake for 20-27 minutes until muffins are light golden brown. Let cool in tins 5 minutes, then remove to wire rack to cool completely. Makes 12 muffins.


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