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recipe_4746

White Chocolate and Raspberry Delight

Prep Time:
15 minutes

Cook Time:
22 minutes

Servings:
12 muffins

Prep Time:
15 minutes

Cook Time:
22 minutes

Servings:
12 muffins

White Chocolate and Raspberry Delight

INGREDIENTS

White Chocolate and Raspberry Delight

  • Muffins
  • 2 C. (500 mL) all-purpose flour
  • 3/4 C. (175 mL) sugar
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 C. (250 mL) plain yogurt
  • 1/3 C. (75 mL) Crisco® Pure Vegetable Oil or Crisco® Pure Canola Oil
  • 2 eggs
  • 1 Tbsp. (15 mL) lemon zest
  • 1 tsp. (5 mL) pure vanilla extract
  • 11/2 C. (375 mL) raspberries, fresh or frozen
  • 1 C. (250 mL) chopped white chocolate

DIRECTIONS

  1. Preheat oven to 375ºF (190ºC). Grease a 12 C. muffin pan or line with paper liners.
  2. Combine flour, sugar, baking powder, baking soda and salt in a bowl and reserve.
  3. Whisk oil, eggs, yogurt, lemon zest and vanilla. Stir egg mixture into the flour mixture until combined.
  4. Gently fold in raspberries and chopped white chocolate.
  5. Spoon batter into prepared muffin cups.
  6. Bake in preheated oven for 22 minutes, or until a toothpick inserted in centre comes out clean. Let muffins sit for 10 to 15 minutes before removing from pan. Cool on a wire rack.