White-Raspberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter, melted and cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup white chocolate chips

Directions

1. Preheat oven to 375°F (190°C). Grease 12-cup muffin tin with butter or line with paper liners.
2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
3. In a separate bowl, whisk together butter and sugar until light and fluffy. Add eggs one at a time, whisking until well combined. Stir in milk and vanilla extract.
4. Add wet ingredients to the dry ingredients and stir until just combined. Fold in raspberries and white chocolate chips.
5. Divide batter evenly among prepared muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Muffins are a type of quick bread made from a batter that is baked in a muffin tin.
• Raspberries are a type of berry that is native to Europe but is now grown in many parts of the world.
• White chocolate is a type of chocolate that does not contain cocoa solids, making it much sweeter than dark or milk chocolate.