Raspberry White Chocolate Muffins

• 2 cups Bisquick
• 13 cup vanilla chip
• 13 cup sugar
• 23 cup milk
• 2 tablespoons vegetable oil
• 1 egg
• 1 cup fresh raspberry

1. Prepare muffin tin by greasing the bottoms only of 12 muffin cups with shortening.
2. Add all the ingredients to a large mixing bowl, except for the raspberries; stir until just moistened.
3. Gently fold in raspberries.
4. Spoon batter evenly into 12 muffin cups.
5. Bake at 400 for 15-18 minutes or until golden brown.
6. Cool for 5 minutes in pan, then transfer to a wire rack.

bisquick, vanilla chip, sugar, milk, vegetable oil, egg, fresh raspberry

Taken from www.food.com/recipe/raspberry-white-chocolate-muffins-67972 (may not work)