Raspberry White Chocolate Buttermilk Muffins (12 servings) 2 cups all-purpose flour 3/4 cup buttermilk 2/3 cup sugar 1/2 cup butter - softened 1 large egg - slightly beaten 2 teaspoons baking powder 1 teaspoon baking soda zest of one medium lemon 1 teaspoon vanilla 1/2 teaspoon salt 1 cup fresh raspberries 1/2 cup white chocolate chips turbinado sugar - for topping Preheat oven to 375 degrees. Prepare 12 muffin cups by lining with papers or spraying with cooking spray. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a large, bowl, cream the butter and sugar together with an electric beater until fluffy. Add the egg, lemon zest and vanilla and beat briefly to combine. Add 1/3 of the dry mixture and 1/3 of the milk to the butter and sugar mixture. Mix gently with a rubber spatula or wooden spoon. Continue adding the flour mixture and milk in intervals until all ingredients are combined. Be careful not to over-mix so the muffins will be light and tender. Gently fold the raspberries and chocolate chips into the batter. Fill each muffin cup about 3/4 full. Dust each muffin with a sprinkle of turbinado sugar (which has larger granules than regular white sugar so it will stick to the top). Bake for 20 minutes. To test for doneness, insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done. Makes 1 dozen muffins. Raspberries and white chocolate were meant to be together. Add the distinctive flavors of buttermilk and lemon and you get a muffin that will make your morning. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3132. Submitted 9/11/2012.