Raspberry-White Chocolate Muffins
1 egg
2 cups Original Bisquick®
1/2 cup white baking chips
1/3 cup sugar
  2/3 cup milk
2 tablespoons vegetable
   oil
1 cup rasberries
PREP: 10 min; BAKE: 18 min           Makes 12 muffins


1. Heat oven to 400°. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.

3. Bake 15 to 18 minutes or until golden brown. Remove from oven. Let stand 5 minutes; remove from pan.
1 Muffin: Calories 176 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol 20mg; Sodium 300mg; Carbohydrate 24g (Dietary Fiber 1g); Protein 3g.

High Altitude (3500-6500 ft): Use paper baking cups.

®Reg. T.M. of General Mills, Inc.

Did You Know?
White chocolate isn't true chocolate; it contains some cocoa butter but no cocoa or chocolate liquor.

Substitution
Vanilla baking bar can be used instead of white chocolate chips; just coarsely chop enough to make 1/2 cup.