Canna-Muffins Yummie

MuffinMans White Choc. Raspberry Canna Muffins

1 C. butter milk
1/2 C. canna-butter
1 egg
2 C. whole wheat flour
1/3 C. raw sugar
1 T. baking powder
1 t. salt
1 C. fresh raspberries
3/4 C. white choc. chunks

Topping Ingredients:

1/4 C. canna-butter, melted
1/4 C. raw sugar

Heat oven to 325°F. In large bowl combine butter milk, canna-butter and egg. Stir in all remaining muffin ingredients except raspberries and white choc. just until flour is moistened. Gently stir in raspberries and white choc.

Spoon into greased 12-cup muffin pan. Bake for 28 to 32 minutes or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted canna-butter, then in sugar.