with a touch of crunchy walnut and sweet white chocolate chips
The raspberry tidbits grabbed my attention, and ended up in my basket.
When I opened the package of raspberry tidbits, I was pleasantly surprised: I had expected to find chocolate chip-shaped morsels with raspberry color and flavor, but what a I got instead were these lovely little dried raspberry puree tidbits. Who would have guessed?
When I tasted the muffins form the recipe below,
it was a joy to have a real raspberry flavor experience...
Sooooo delicious, especially in combination with the whole wheat and chocolate chips.
(Vanilla chips are not good enough for this recipe:
those are not nearly as tasty as white chocolate, don't you agree?)
Raspberry Nut Muffins with White Chocolate Chips
- 1 1/3 cups plus two tablespoons all-purpose flour
- 3/4 cup whole wheat flour or all-purpose flour
- 1/2 teaspoon salt
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoon raspberry flavor
- 2/3 cup granulated sugar
- 3/4 cup white chocolate chips
- 3/4 cup walnut pieces
- 3/4 cup raspberry tidbits
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan (or line with baking cups).
1. In a large bowl, stir together the flours, salt, baking powder, and baking soda.
2. In another bowl, stir together the eggs, vegetable oil, buttermilk, flavor, and sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir just to combine. Fold in the chips, nuts and tidbits.
3. Spoon the batter into the prepared muffin tin. Place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.
This recipe makes 12 large muffins.
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