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    You are in: Home / Recipes / White Chocolate and Mixed Berry Muffins Recipe
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    White Chocolate and Mixed Berry Muffins

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 11, 2010

      These are great and I've made them several times. I've done both mini and regular sized muffins and both are delicious and super easy to prepare. Five minutes prep if you're working with a stand mixer. I do prefer to use semi sweet chocolate chips instead of the white chocolate, though I never had a problem with the white chocolate "disappearing" as mentioned by an earlier reviewer. I had "bursts" of white chocolate throughout just like you would expect a chocolate chip muffin to have. I also didn't bother to thaw the berries and turned out just fine. For American bakers: 350 degrees at the specified time. These also freeze really well for a quick breakfast later. Just pop a frozen one in the microwave for 30-40 seconds and have a warm gooey muffin on the go!

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    • on February 23, 2010

      These should get more than 5 stars for the ease of preparation. I used a regular size muffin pan and ended up with 10 muffins. I took them to work and they were quickly devoured. I received a lot of compliments and requests for the recipe. Made for Top Favorites of 2009 Tag Game.

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    • on October 12, 2009

      These are AMAZING. So light, fluffy, and a fantastic flavor! I used a mixture of fresh raspberries and chopped strawberries and, as I don't have a 6 cup muffin pan, I used my smaller capacity 12 cup and got 12 small muffins. They came out perfectly at 15 minutes. I did have the bursts of white chocolate - perhaps from the lower cooking time? Thanks for sharing! Made for PAC Orphanage Fall 09.

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    • on October 08, 2007

      My husband loved these, but I was just a tiny bit disappointed ... they're a very good blueberry muffin, but the white chocolate just seemed to disappear (for me, at least). I think I imagined that there would be little bursts of white chocolate amid all the blueberries, but instead it seemed to melt into the batter ... still, it made a very good muffin. I lightened it further by using nonfat greek yogurt instead of butter. Didn't hurt the texture -- it came out nice and light. Thanks for posting!

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    Nutritional Facts for White Chocolate and Mixed Berry Muffins

    Serving Size: 1 (451 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 235.9
     
    Calories from Fat 99
    42%
    Total Fat 11.0 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 56.9 mg
    18%
    Sodium 115.3 mg
    4%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 12.6 g
    50%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    frozen mixed berries

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