Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)
Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.
What I did differently from the recipe:
Substituted strawberries because I had some I needed to use. Also, instead of using baking chips I used chocolate chips. They melt faster but the taste is the same.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! Ooh, these looked and smelled delicious and definitely lived up to that. The combination of strawberries and white chocolate is just divine, but it's not overwhelmingly sweet either. I love muffins anyway, so I'm always glad to add a new muffin recipe! Do take note - I know my strawberries melted into mush in the muffin tins so I kept thinking the bottoms of the muffins weren't cooking. But I did mine about 18 minutes and taste tested a couple just to be sure (ahem) and they were definitely done all the way through. So don't fear that, just tear open one or two to be sure but then have faith! (Oh, please pay no attention to the bad picture, it doesn't do justice!)
Strawberry White-Chocolate Muffins
Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)
Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.
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