 | | Directions |
- Preheat oven to 400°F. Place paper liners in a muffin pan.
- Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.
- Add the white chocolate chips and the fresh raspberries and gently fold until combined.
- Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.
- Remove the muffins to a wire rack and allow them to cool completely.
- Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.
- Drizzle the white chocolate over each muffin.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: muffin pan, medium mixing bowl, hand mixer, small microwave safe bowl
Servings: 12
|  | | Ingredients | | - | | 1 egg |
| - | | 2 cups biscuit mix |
| - | | 2/3 cup milk |
| - | | 1/2 cup white chocolate chips |
| - | | 1/3 cup sugar |
| - | | 2 teaspoons vegetable oil |
| - | | 1/2 teaspoon vanilla extract |
| - | | 1 cup raspberries - fresh |
| - | | 1/2 cup white chocolate chips |
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