Raspberry and White Chocolate Muffins

Proclaimed delicious! Another great recipe from Donna Hay.
I have one issue with the recipe though ~ I think the name is misleading.I think of these as little cakes rather than muffins;very decadent, indeed.  Too rich for breakfast or mid-morningsnack (in my humble opinion.) 
And without a doubt I would file this in the dessert category!
There is no butter involved, if that is important to you. The fat in the recipe come from sour cream and vegetable oil.
The recipe suggests using frozen raspberries, but I hadfresh on hand, so naturally that's what I used. Probablythe raspberries would have held their shape better withfrozen,  but I kind of like the smeary effect of the berries. :)

No matter, the combination of the tart berries andsweet white chocolate is sublime! The recipe makes6 large "muffins" (cakes) ~ so it is ideal forsmaller families.
If you would like a printable copy of the recipe click here.

Thank you for stopping by for a visit today!
Blessings, ~mari xo  

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