I hate cooking, but I LOVE baking. Baking is like crafting, but with food! You should see my stash of baking supplies… it’s a little embarrassing. I’m what would happen if Hoarders met Ace of Cakes. I have about twenty different kinds of cupcake liners, and I am in huge trouble now because my favorite dollar store has caught onto my obsession and started selling seasonal cupcake liners (with matching cupcake picks). For a dollar. Fun holiday treats, here we come!

To justify my baking (supplies) obsession, I make muffins almost every day! I have made hundreds of batches of muffins, and I like to experiment with ingredients, so I change up my recipe every time. I start with a base recipe and then improvise and substitute different ingredients to get completely different muffin sensations with every batch. It’s become kind of a game to me. In fact, I kind of want to start a muffin blog to document my muffin baking, but I’m already crazy busy with blogging, so… somebody stop me!!

But back to the muffins du jour!

Today I made some muffins that are so dessert-like that they should really be called cupcakes. Or Cupkins. My secret ingredient was International Delight’s White Chocolate Raspberry creamer.

These muffins are sweet with the scent and flavor of berry. They will go perfectly with your morning cup of coffee.

White Chocolate Raspberry Chip Muffins

Preheat oven to 400 degrees F.
Grease muffin cups (or insert cupcake liners)

Mix dry ingredients in a large bowl:

• 2 cups flour
• 1/2 cup white sugar
• 3/4 cups dry oatmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Mix wet ingredients separately (I use a 2 cup glass measuring cup):

• 1/2 cup International Delight White Chocolate Raspberry
• 1/2 cup milk
• 1 egg
• 1/4 oil
• 1 teaspoon vanilla

Add wet ingredients to dry ingredients and stir until just mixed. Don’t over mix.

Fold in:

• 1/2 cup white chocolate chips
• 1/2 cup cherry baking chips

Sprinkle on top (optional):

• Clear sugar sprinkles or raw sugar

Fill muffin cups and bake for 18-20 minutes.

The post Yummy White Chocolate Raspberry Muffin Recipe appeared first on Dollar Store Crafts.

This isn’t strictly a dollar store craft in that you’ll have to find the ingredients elsewhere, but it is easy and fun (and each bon-bon costs way less than a buck to make!). I made some quick and easy and “low cal” Twinkie bon-bons for Ohdeedoh. These are really entertaining to make, and you can personalize them in so many ways. They look like cute bon-bons straight out of a French patisserie, and would be great party food for nearly any event including tea parties, Mother’s Day, birthdays, weddings, showers, etc. [click here for instructions]

Project Estimate:

• Box of 100 Calorie Twinkie packs (has 18 bites in it), $3
• Candy melts or Almond Bark, $1 and up (I got mine candy melts in the bulk food section of my grocery store)
• Colorful sprinkles, $1 and up
• Chocolate chips, $2 and up
• Food coloring paste (I used Wilton’s), optional (but DON’T use liquid food coloring), on hand
• Candy flavoring oils* (NOT extract), optional
• Mini cupcake wrappers, optional

Total: $3 and up for 18 bon-bons, depending on what you have on hand. I had everything but the Twinkie bites.

*Flavor oil: I linked to a 24 pack of Lorann flavor oils (about $1 each bottle). These are great for the casual candy-maker. If you start making tons of candy, you’ll want to upgrade to a different brand. You can also use these as lip balm flavorings! These flavors can also be found in limited quantities in the candy-making aisles of your favorite big-box or craft store. You can also use some essential oils for flavor oils. They must be GRAS (generally recognized as safe for consumption), and include but are not limited to: Anise (black licorice flavor), cinnamon, clove, coffee, ginger, lavender, lemon, lime, peppermint, vanilla.

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