Black Raspberries remind me of growing up and spending so much time with Gram… picking the berries, then she’d bake pies. I just happened to have a bag in my freezer and thought using them in muffins sounded so good and they were. My family loved them. Great for breakfast, snack time or anytime. Enjoy!
1/2 c each – buttermilk & 2 % milk
3 1/2 Tbsp melted. butter
1/2 tsp vanilla extract
2 c flour
1/4 c sugar
1/8 tsp cinnamon
1/2 tsp salt
1 Tbsp baking powder
1 c white chocolate chips
1 1/2 c black raspberries – i used frozen
1. Preheat oven to 400 degree F. Prepare a 12 cup muffin tin with paper liners or grease. I actually used silicone cups and got 13 muffins. In a medium bowl, whisk together the milk, butter, egg and vanilla. In another bowl, mix together the dry ingredients. To the wed ingredients, stir in the dry until blended- but don’t over stir. Fold in the chocolate chips and berries.
2. Fill each cup 3/4 of the way full. Sprinkle each with sugar and bake for 15 – 17 minutes or until pick comes out clean. I sprinkled again with sugar as soon as I took from oven. Cool and enjoy!
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