Raspberry White Chocolate Chip Muffins

The wild raspberries around my house are just starting to turn red and they got me thinking. I came up with this recipe for muffins that make a sweet treat to pack into a lunch or for a snack. And of course, they make for a wonderful breakfast as well! They're easy to whip together and it's a recipe you can easily make with your children.

Raspberry White Chocolate Chip Muffins

2 cups biscuit mix (such as Bisquick)

1/2 cup sugar

1 egg

1 cup (8 oz) raspberry yogurt (not fat-free)

1 cup fresh or frozen raspberries

1/2 cup white chocolate chips

In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the egg and yogurt (if you find that the batter is not moist enough, you can stir in a dollop of sour cream -- I do not reccomend using fat-free sour cream in this recipe). Stir in dry ingredients just until moistened. Fold in raspberries and white chocolate chips. If you are using frozen raspberries, do NOT thaw them; add them while frozen. Fill greased or foil-lined muffin tins half-full. (If using muffin tins, don't use the paper ones because these muffins have a tendancy to stick; you can peel off the foil liners with no problem, though. Bake at 400 degrees for 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen

Of course, you can add more white chocolate chips if you like, but they do make the muffins quite sweet so I wouldn't reccomend adding too many!