Raspberry-White Chocolate Muffins


2 cups (500 mL) Bisquick* Mix

1/2 cup (125 mL) white chocolate baking chips

1/3 cup (75 mL) granulated sugar

2/3 cup (150 mL) milk

2 tbsp. (25 mL) vegetable oil

1 egg

1 cup (250 mL) raspberries


  • Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or non-stick cooking spray, or place paper baking cup in each muffin cup.
  • In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Spoon batter evenly into muffin cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

*note you can drizzle white chocolate over muffin once cooled


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