White Chocolate Raspberry Muffins

I want to start out with an apology. I apologize that there has not been a post or a new recipe in quite some time. My life has been a little crazy, but it has been good. My fiancé, Craig, was recently offered a job back in our home state. After a lot of discussing and praying, he decided to accept it! A week later, we loaded up a Penske truck and he moved the 600+ miles back home. I followed a few days later and now we are back! I've been job searching, interviewing, looking for a house, and wedding planning (the big day is only a little over 2 months away!). The past month has been a whirlwind but we are both really excited to be back!

I wanted to give you all a really great recipe as my apology for lack of posting in the past month so I decided to share this White Chocolate Raspberry Muffin recipe. As you may have noticed, there are a lot of berries at the grocery store and a lot of them are at a good price right now so it is an excellent time to make something with berries. These muffins are fantastic! Craig thought they were great and I hope you enjoy them too because they are "berry" delicious! :)

White Chocolate Raspberry Muffins

Ingredients

1 egg white

2 cups Heart Smart Reduced Fat Bisquick

1/3 cup sugar

2 tablespoons vegetable oil

2/3 cup fat free skim milk

1/2 white chocolate chips

1 cup fresh raspberries

Instructions

1. Preheat oven to 400 degrees. Spray a 12 muffin tin with cooking spray or line with 12 paper lines.

2. In medium bowl, beat egg white slightly. Stir in bisquick, sugar, vegetable oil, milk, and white chocolate chips until moistened. Gently stir in raspberries.

3. Divide muffin batter evenly among cups. Bake 15 to 18 minutes or until done.

4. Cool 5 minutes and then remove from pan. Enjoy!

Servings: 12 muffins • Serving Size: 1 muffin • Weight Watchers Points+: 4

Sour Cream Banana Muffins

I decided to make banana muffins because, you guessed it, I had bananas sitting on the counter that really either needed to be used or thrown out. Naturally, I chose to bake! I find myself making banana bread or muffins quite often. Mostly because I like to keep bananas on hand (zero points+ value, delicious and filling!) but sometimes they get too ripe before I can eat them. So what's a girl to do? Bake of course! I think the muffins are quite delicious. They are not overly sweet like a lot of banana muffins so I think they make a perfect addition to a meal. I hope you enjoy the muffins!

Sour Cream Banana Muffins

Ingredients

2 large, ripe bananas

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 cup flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup fat free sour cream

Instructions

1. Preheat oven to 350 degrees. Coat muffin tin with cooking spray or line with paper liners.

2. Mash bananas (I mash them by beating them with my hand mixer). Beat together mashed bananas, sugar, egg and vanilla. Stir in sour cream.

3. In a separate bowl, stir together flour, baking powder, baking soda and salt. Blend flour mixture into banana mixture until just combined.

4. Scoop batter evenly into prepared muffin tin. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Enjoy!

Servings: 12 Muffins • Serving Size: 1 Muffin • Weight Watcher Points+: 2