Raspberry Muffins

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.