Raspberry and white chocolate Muffins

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Difficulty: Easy - for beginners


"stolen" from Dan Mills
Raspberry and White Chocolate Chip Muffins
8 Cups Flour…All purpose flour
1 ½ Cups Sugar
1 Tablespoon Salt
1 Cup Shortening….Crisco or whatever brand you like

MUFFINS This will make 12 large muffins
4 ½ Cups Muffin Mix
2 Cups of frozen Raspberries
2 Cups White Chocolate Chips
2 Cups water….you’ll probably only need about 1 ¾ cups, but you can judge the mix and the thickness you desire from there.


Measure out your shortening, put onto a piece of wax paper, put it into the freezer for about ½ hour. This will harden it just a bit and make it a little easier to combine with the other ingredients.
Mix together the remaining 3 ingredients in a large bowl.

This will make more than what you need, however, what you do not use can be stored in an air tight container and stored in a cool dry place or the freezer up to 6 months.

After mixing together the remaining ingredients, now, cut in the shortening with a pastry knife. Thoroughly combine. The flour mixture will still look like flour only with the shortening mixed in.

Mix in a large bowl your muffin mix, frozen berries, and the white chocolate chips…coat them thoroughly. Add about 1 ½ cups of water, mixing well. If the batter is a bit thick, add more water to desired thickness. I use an ice cream scoop to put into greased ‘n floured muffin pans. Depending on how much water you used, the mix will do 12 large muffins or it may make more….
Bake at 350*F for about 40 minutes…check with a toothpick . Make sure it comes out clean with no batter on it. You may see some berries on the toothpick, but, that’s fine, just no batter. 40 minutes should do the trick. You may need to adjust the time by keeping an eye on your time depending on your oven. Completely cool on wire rack, then remove from pans.


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