Raspberry Cream Muffins

• 1 cup Fresh Raspberries
• 3/4 cups Sugar, Divided
• 1/4 cups Butter, Softened
• 1 Egg, Beaten
• 1 teaspoon Almond Extract
• 2-1/4 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Half-and-half
• 8 ounces, weight White Chocolate, Finely Chopped
• 2 Tablespoons Brown Sugar, Packed
• 2 Tablespoons Sugar

1. Preheat oven to 350 degrees F. Line a 12 count muffin pan with liners.
2. Toss raspberries with 1/4 cup sugar; set aside.
3. In a large bowl, blend butter and 1/2 cup sugar. Beat in egg and almond extract. Set aside.
4. Combine the flour, baking powder and salt in another bowl; then add it to the butter mixture alternately with the half-and-half. Stir in the white chocolate. Gently fold in the raspberries and any juices.
5. Fill paper-lined muffin cups 2/3 full. Combine the 2 Tablespoons of brown sugar and the 2 Tablespoons of sugar; sprinkle over the muffins. Bake for 25-30 minutes. Cool for five minutes in the pan, then remove the muffins to a wire rack to finish cooling.

fresh raspberries, sugar, ubc, egg, almond extract, allpurpose, baking powder, salt, weight white chocolate, brown sugar, sugar

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