Wednesday, May 29, 2013

White Chocolate Marionberry Muffins

I found a recipe for White Chocolate Raspberry Muffins in the Favorite Family Cookbook (love those girls!), I had high hopes that they would be amazing. But when we ate them, the berries were very tart and there didn't seem to be enough chocolate. I've been thinking a lot about them, and I wondered what would happen if I used the amazing Marionberry syrup that I've been buying at Costco. The result was gobbled up very quickly by all members of our family, definitely a winner!

White Chocolate Marionberry Muffins

1 egg
1 cup buttermilk
1/4 cup melted butter
3/4 cup sugar
1/2 tsp almond extract
2 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
3/4 cup Marionberry syrup

Preheat your oven to 425 degrees. In a bowl, whisk egg, buttermilk, butter, sugar and almond extract. Combine the flour, soda and salt in a smaller bowl. Fold the dry ingredients into the wet ones, being careful not to over-mix. Gently fold in the white chocolate chips and then the syrup. 

Scoop the muffin mixture into muffin tins that you've lined with muffin liners. Bake for 15-18 minutes, until they are a nice golden color and when you touch the top of the muffin it springs back.

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