These muffins are really easy to make, but they taste classy and sophisticated!
1 cup (140g) raspberries
2 tbsp (33g) fat-free cream cheese, softened
1½ cups (180g) all-purpose flour (measured like this)
2 tsp baking powder
¼ tsp salt
2 tbsp (30mL) canola oil
2 large egg whites
2 tsp vanilla extract
½ cup (120mL) skim milk
½ cup + ½ tsp (98g) granulated sugar, divided
¼ cup (56g) white chocolate chips
Preheat the oven to 350°. Light coat 12 muffins cups with nonstick cooking spray.
Using a knife or small spoon, gently fill the center of each raspberry with the cream cheese. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl, whisk together the oil, egg whites, vanilla, and milk. Stir in ½ cup of sugar. Add the flour mixture to the milk mixture, stirring just until incorporated. Gently fold in the white chocolate chips and filled raspberries.
Divide the batter between the muffins cups, and sprinkle with the remaining sugar. Bake at 350° for 24-27 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2013/07/21/white-chocolate-raspberry-muffins/