Fresh Raspberry Muffins

1 C Fresh Raspberries
3/4 cup & 2 Tbs Sugar
2 Tbs Brown Sugar
¼ C Butter, Softened
1 Egg
½ tsp Almond Extract
½ tsp Vanilla Extract
2 1/4 cup Flour
3 tsp. Baking Powder
1/2 tsp. salt
1 cup Half & Half Cream
1 cup finely chopped White Choc. Chips

In a small bowl toss raspberries w/ ¼ c sugar and set aside. Cream together butter, ½ c sugar and beat in egg and extracts. Combine flour, baking powder, and salt, add to cream mixture alternating with the half n half. Stir in chips and gently fold in rasp. Pour into paper lined muffin tins ¾ full. Mix remaining sugar w/ brown sugar and sprinkle over tops. Bake @ 375 for 25-30 min. Makes 1 dozen