White Chocolate Raspberry Muffins

It's always a good idea to check out the recipes on wrappers and labels of products you like. Some are boring, some are a little strange, but some are divine. Sometimes producers know best how to showcase their stuff.For example, I saw this muffin recipe several months ago on the inside label of a Ghiradelli white chocolate bar. Like I've said before, we all know white chocolate is a misnomer, but it does have its place in the baking realm, and if you're going to use it, it might as well be high quality like Ghiradelli.
Let me tell you something about these muffins. OK, a few things.

First, there is hardly a better use anywhere for your 1/2 cup of raspberries (I used more like 2/3 cup.) Look at that color!

Second, there is hardly a better use for your white chocolate. See those creamy bits that look like butter? Warm white chocolate.Third, these smelled like county fair funnel cakes while they cooked - no joke - and tasted a bit like them, too. You cannot go wrong with these - we had these for snack, dessert, breakfast, snack and dessert, in that order, and then they were gone. I'll definitely be making these again before raspberry season is over.

1/4 cup butter
1/2 cup plus 1 T sugar
1 egg
1 cup milk
1 tsp vanilla extract
1 T baking powder
2 cups plus 1 T flour
2 bars (8 oz total) Ghiradelli white chocolate baking bars, chopped
1/2 cup fresh raspberries (or a little more)

1. Preheat oven to 400. Grease 12 medium sized muffin cups or line with paper liners.

2. In a medium sized bowl, cream butter and 1/2 cup sugar until smooth. Add the egg, milk, and vanilla extract and stir until combined.

3. In a large bowl whisk together baking powder, 2 cups flour, and the white chocolate. Gradually add to creamed mixture, mixing until just combined.

4. Add raspberries, and stir just until they are incorporated (batter will be lumpy.) Fill the prepared muffin cups 3/4 full.

5. In a small bowl, combine the remaining 1 T flour and sugar. Dust muffins with sugar mixture.

6. Bake 20 to 25 minutes or until center springs back when pressed lightly. Cool muffins in pan on wire rack for 5 minutes, then remove to cool completely. Store in airtight container at room temperature.