White Chocolate Chip Muffins – 4th of July Plan A

So the cookies I made for July 4th were actually my Plan B dessert. They were my ‘it’s 5 pm on Tuesday, I have to have something ready by the time we leave at 10 the next morning and still get some sleep’ recipe. I was just a little stressed 🙂 That’s who I am though, I’m a planner. I need a plan. And I DO NOT handle it well when my plan hits a bump in the road.

My original dessert actually turned out tasting good, it just wasn’t ‘the plan’. I had this whole cute red, white and blue thing going on and the red had to go and mess things up! We’ll just say that the raspberries were no longer edible when I pulled them out of the fridge and leave it at that. So even though the original recipe was good and would have worked just fine and no one would have ever known they were supposed to be different, I knew and I just wasn’t happy with them for the family get together. So instead of just accepting them, I searched the Internet for ideas, went to the grocery store, spent more money, came home and cooked. Yes I am somewhat neurotic. Welcome to my world. It’s nice here, we have cookies 🙂

See, WHITE chocolate chips, BLUE baking cups, stupid spoiled RED raspberries!
I had a plan! 🙁

INGREDIENTS:
1 egg
2 cups bisquick mix
1/2 cup milk
2 tablespoons vegetable oil
1/3 cup sugar
1 cup white chocolate chips

LETS COOK:
1. Preheat your oven to 400 degrees. Grease the bottoms only of your muffin tin or line with baking cups. I used my mini muffin tin to get more out of the batch.
2. Beat the egg slightly in a medium bowl.
3. Stir in remaining ingredients just until moistened.
4. Fill the muffin tins 3/4 of the way full with the batter.
5. Bake for 10 minutes or until golden brown. Cool for about 5 minutes before removing them from the pan.

RECIPE INSPIRED BY: Betty Crocker

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