- 2 cups bisquick
- ½ cup white chips
- ⅓ cup sugar
- ⅔ cup milk
- 2 tablespoons oil
- 1 egg
- 1 cup raspberries
1. Heat oven to 400. Grease bottom of 12 muffin cups or line.
2. Stir all ingredients together, but raspberries, until moistened.
3. Fold in raspberries. Divide and put in cups.
4. Bake 15-18 minutes. Dip muffin tops in melted butter then in sugar, or drizzle with melted white chips.
5. Serve warm.