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RASPBERRY WHITE CHOCOLATE CREAM MUFFINS

2/3 cup sugar
1/4 cup butter, softened
1 egg
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup grated or finely chopped white chocolate
1 cup fresh or frozen raspberries (not thawed)
2 tbsp. sugar
2 tbsp. brown sugar
Pinch ground cinnamon

In a mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix
well.

Combine flour, baking powder and salt; add to the creamed mixture
alternately with cream. Stir in vanilla and almond extracts and
white chocolate. Gently fold in raspberries. Fill 12 greased or
paper-lined muffin cups two-thirds way full.

Combine 2 tbsp. sugar, brown sugar and cinnamon; sprinkle over
muffins.

Bake at 375 for 18 to 20 minutes or until muffins test done. Yield:
1 dozen.

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