raspberry white cocolate muffins
Cooking Instructions
- 1
Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together
- 2
Add the melted butter to the mixture and blend well.
- 3
Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
- 4
Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again
- 5
Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups.
- 6
Bake 18-22 minutes or until lightly browned.
- 7
After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar.
- 8
Set muffins upright on wire rack to cool completely.
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