Wenchypoo’s Raspberry-White Chocolate Chip Muffins
2 c. flour (I use whole wheat)
1/2 c. sugar
2 t. baking soda
1 egg or 1/4 c. egg sub.
1 lg. box raspberry-flavored gelatin
1/2 c. white choc. chips*
1 c. skim milk (or 1/2 c. dry milk powder mixed with 1 c. water)
Preheat oven to 350 and oil-spray a muffin pan. Combine flour, sugar, baking soda, gelatin, and dry milk powder (if using) into a large bowl. Add liquid milk (if using) or water, and egg, stirring until well-mixed and smooth. When mixed, add white chips, stirring again. Fill muffin cups 1/2 full and bake for 15-20 mins. or until tests done with a toothpick. When taking out of the oven, let sit a couple of minutes before removing from pan; they will shrink away from the sides slightly. Also–these will have a different texture than other muffins, due to the gelatin in the batter. Makes roughly 1 1/2 dozen.
*Flavored juice may be used in place of the milk, and fruit may replace the white chips–this will result in a fat-free product