Blueberry White Chip Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter melted
1/2 teaspoon grated lemon peel
2 cups *NESTLE TOLL HOUSE* Premier White Morsels, divided
1 1/2 cups fresh or frozen blueberries (or favorite fruit)
Streusel Topping follows:
PREHEAT oven to 375 degrees Paper-Line 18 muffin cups
COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk egg, butter in large bowl. Stir in milk, egg butter and lemon peel. Stir in 1 1/2 cups morsels and fruit. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly
PLACE remaining morsels in small, heavy-duty resealable plastic food storage bag. Microwave on MEDIUM-HIGH for 30 seconds; knead. Microwave at additional 10=20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
Makes 18 muffins.
Streusel Topping: combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixture resembles coarse crumbs.