Bisquick - (Page 26) breakfasts & brunches Raspberry White Chocolate Muffins Prep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 12 muffins Nutrition Information Per Serving: 1 Muffin: Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 26g (Dietary Fiber 0g; Sugars 14g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 6%; Iron 4% Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 2 2 ½ 1 ⁄3 2 ⁄3 2 1 1 cups Original Bisquick® mix cup white vanilla baking chips cup sugar cup milk tablespoons vegetable oil egg cup raspberries Tips » 1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or line with paper baking cups. 2. In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Divide batter evenly among muffin cups. 3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm. High Altitude (3500-6500 ft): Bake 16 to 19 minutes. 26 Betty Crocker Bisquick® SuBStItutIoN Blackberries or blueberries could be used instead of the raspberries in these muffins. SPeCIal touCh For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler—drizzle tops with melted white vanilla baking chips.
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