It is the beginning of berry season around here and it looks like they are coming in full force (it looks like we even have wild blackberries behind the house!). I made these the other day for some friends and they came out so well I thought I would share them here. There isn't a lot of sugar, but instead they get sweetened by the white chocolate chips. The original recipe calls for them to be dipped in melted butter and sugar, which you can do, but they were just as good without it.

White Chocolate Raspberry Muffins

1 cup milk
1/2 cup butter, melted 
1 egg, beaten slightly
2 cups flour 
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen (not thawed) raspberries 
1/2 cup white chocolate chips 

Preheat oven to 400°F. Place baking cups into 12 muffin pan cups and set aside. 

Mix together milk, butter, and egg in medium bowl. Add remaining ingredients except raspberries and white chocolate chips. Stir just until moistened. Fold in raspberries and chips.

Spoon into the muffin cups and bake 24-28 minutes or until golden brown. Cool slightly and remove from pan.