Raspberry Cream Muffins
1 cup fresh raspberries
¾ cup plus 2 tablespoons sugar, divided
¼ cup butter, softened
½ teaspoon almond extract
½ teaspoon vanilla extract
2- ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup half-and-half cream
1 cup finely chopped vanilla or white chips
2 tablespoons brown sugar
•In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries.
•Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Inner Chef Note: I used large muffins tins for this. These are best served warm while the white chocolate chips are still melted. Don’t get me wrong, they are great either way; but best if warm.