Raspberry White Chocolate Muffins

• 1 Lemon(will Use Zest And Juice)
• 1 Cup Milk
• 1-1 1/2 Cups Fresh Raspberries, Cut If Needed, Depending On Size
• Extra Flour Or Baking Mix To Coat Berries To Help Keep Them From Sinking In The Batter
• 1 Stick Butter, Melted, But Cool
• 3/4 Cup Sugar
• 1 1/2t Vanilla
• 2 Eggs
• 2 Cups Flour
• 2 1/2t Baking Powder
• 1/4t Salt
• 1 Cup White Chocolate Chips
• Topping
• 1/2 Stick Butter, Softened
• 1/2 Cup Oats
• 1/4 Cup White Sugar
• 1/4-1/2 Cup Flour(as Needed For Crumbly Texture)
• 1t Nutmeg
• Combine All Ingredients With Fingers Or Fork Until Crumbly
• *Blueberries Can Be Subbed, As Can Dried Of Either...or Dried Cranberries

1. Add juice from the lemon to milk and set aside. (this is making your own buttermilk)
2. Toss berries with just enough flour or baking mix to coat. Set aside.
3. Mix butter and sugar until smooth.
4. Add zest from 1 lemon and vanilla.
5. Add eggs, one at a time, and mix until combined.
6. Add flour, baking powder and salt alternating with buttermilk and stir until just combined.
7. Carefully fold in berries and chips.
8. Fill 12-15 regular muffin cups or 8 jumbo cups about 3/4 full.
9. Top each with topping mixture.
10. Bake at 375 for 20-25 minutes until toothpick comes out clean.

lemonwill, milk, fresh raspberries, extra flour, butter, sugar, vanilla, eggs, flour, baking powder, salt, white chocolate chips, topping, butter, oats, white sugar, nutmeg, combine, blueberries

Taken from tastykitchen.com/recipes/breads/raspberry-white-chocolate-muffins/ (may not work)