White Chocolate Raspberry Muffin Cakes

White Chocolate Raspberry Muffin CakesI don’t know whether these are muffins or cupcakes.  I guess there’s not much of a difference between the two, considering how much sugar most muffins have.  Maybe it’s just whether or not they’re frosted.  Or whether you eat them for breakfast…okay yeah, I know that can’t be it.  Don’t get all righteous now–you know you’ve done it too.  But really though– who cares what they’re called–they have yummy, pretty raspberries and white chocolate.  What more do you want from me?

So these are sweet like cupcakes but more like muffins, they have fruit and oats and they’re not frosted.  Call them what you will, but considering each of the aforementioned potential factors in developing an appropriate naming convention for personal-sized baked goods, I’m going with “muffin cakes”…duh–you read that in the title of this post.  I think you did at least.  Unless you’re a whack job who reads large bodies of text but not headings…but hey, who am I to criticize?  Just go make yourselves some muffin cakes, people!

Ingredients:
1 c Flour
1 c Oat Flour (just oats finely ground in the food processor…or if you’re lucky enough to be hardcore like me, the Vitamix)
2/3 c Sugar
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ginger
1/2 tsp Cinnamon
1/4 c Milk
3/4 c Pureed Peaches
1 c Milk
1/2 c Butter, melted
2 Eggs
1 tsp Vanilla Extract
1/4 tsp Orange Extract
1 c White Chocolate Chips
1 c Raspberries, fresh or frozen

Directions:
Preheat oven to 400.  You know the drill: line cupcake tins with paper liners, spray with cooking spray, or oil/flour them.  Whisk together the flours, sugar, baking powder, baking soda, salt, ginger, and cinnamon in a large bowl.  In a medium bowl, stir together the milk, butter, eggs, and extracts.  Add these combined ingredients to the flour mixture and mix well.  Stir in the white chocolate chips and raspberries.

Fill cupcake tins 2/3 full and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Devour.  Smile.

Yield: 18-24 Muffin Cakes

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