Rasberry White Chocolate Muffins
I found this when I had some leftover fresh rasberries to use up. I am sure you could easily substitute frozen berries.
1Heat oven to 400. Grease muffing tin or use paper muffin cups. Mix mil, butter and egg. Stir in flour, baking powder and salt just until blended. Do not overmix. Gently fold in the berries and white chocolate. Fill muffin cups about 2/3 full. Bake about 24 mins. Cool. When the muffins are cool, dip the tops in melted butter, then in the sugar.