WHITE RASBERRY RECIPES

Steps:

• Heat oven to 375°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
• Combine milk, melted butter and egg in bowl. Stir in all remaining ingredients except raspberries and white baking chips just until flour is moistened. Stir in white baking chips, then gently fold in raspberries being careful not to mash.
• Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan.
• To prepare muffins in advance: Make batter and scoop into prepared muffin pan cups. Place into freezer and freeze until solid. Remove frozen muffins; store in resealable plastic food bag until ready to bake. When ready to serve, place into prepared muffin cups and bake as directed.

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.