White Chocolate Berry Muffins
Try this White Chocolate Berry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons vegetable oil
- 1 egg
- 1/3 up sugar
- 2 cups bisquick mix (i used heart healthy)
- 2/3 up milk (i used 1% milk)
- 1/2 cup white baking chips
- 3/4 cup raspberries
- 3/4 c blueberries
- Carbohydrate 32.09755 g
- Cholesterol 0 mg
- Fat 21.4034250087644 g
- Fiber 8.66025010585785 g
- Protein 1.9284 g
- Saturated Fat 1.5538293756455 g
- Serving Size 1 1 recipe (229g)
- Sodium 2.0325 mg
- Sugar 23.4372998941422 g
- Trans Fat 0.54683437510666 g
- Calories 311 calories
Preheat oven to 400 degrees.Line a muffin pan with 12 paper liners (or use cooking spray).Rinse and gently pat dry raspberries and blueberries.Beat egg in mixing bowl.Add liquid ingredients and stir together.Blend in flour, sugar and white chocolate chips.Gently fold raspberries and blueberries into mix.Pour into 12 muffins cups.Bake until set and lightly browned, 15 to 25 minutes.Sprinkle with melted butter and sugar or glaze.
