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White Chocolate Raspberry Muffins

From the kitchen of Rhonda Sondergard

Muffin:
1½ cups flour, divided
1¼ cups raspberries, (I use about 1½ to 2 cups)
1 cup brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1egg beaten
1/3 cup oil
½ cup milk
1 cup white chocolate chips

Preheat oven to 350 degrees.
Dust raspberries with 2 tablespoons of flour, set aside.
Mix remaining flour, sugar, baking powder and salt.
Mix egg and oil; add flour mixture alternating with milk.
Fold in raspberries and chips.
Spoon mixture into muffin tins.
(I line the tins with muffin papers and spray them the Pam. It makes it easier for muffins to come out.)

Topping:
¼ to ½ cup chopped pecans
2 Tablespoons brown sugar
½ Tablespoon cinnamon

Combine nuts, sugar and cinnamon; sprinkle over the top of the muffins and
bake 20-25 minutes, or when toothpick inserted comes out clean. ENJOY!!!!

HINTS!
* You can use frozen raspberries, just add more cooking time.
* You can also add some blueberries for a different taste. Yummy too!

 

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