Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup skim milk
• 1/4 cup (2 oz.) AllWhites®
• 6 ounces (1 container) low fat vanilla yogurt
• 1/2 teaspoon vanilla
• 1 cup frozen raspberries, do not thaw*
• 3/4 cup white chocolate chips
• 1 tablespoon sugar

1. Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, AllWhites®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.

2. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.

1 muffin, Calories: 207, Fat: 6 g, Cholesterol: 2 mg, Sodium: 225 mg, Carbohydrate: 34 g, Dietary Fiber: 2 g, Protein: 4 g

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