Heat oven to 400 degrees. In a large bowl, combine milk, butter and egg. Stir in all remaining muffin ingredients except raspberries and vanilla chips, just until moistened. Gently stir in raspberries and vanilla chips. Spoon into greased 12-cup muffin pan (or use liners). Bake for 24-28 minutes or until golden brown. Cool slightly; remove from pan. Dip top of each muffin in melted butter, then in sugar.
*3 ounces coarsely chopped white chocolate baking bar can be substituted for vanilla baking chips.
VARIATION for coffee cake: Spread batter into greased 9 square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375 degrees for 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 139 (75%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.1mg||11 %|
|Sodium 4987.9mg||172 %|
|Potassium 102.2mg||3 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 13.2g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 185
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