Directions:
- Preheat oven to 400°F.
- Lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray. Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt.
- Make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl.
- Add egg mixture all at once to flour mixture.
- Stir just until moistened (batter should be lumpy).
- Fold in raspberries and chocolate chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full.
- Sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove muffins to wire rack to cool slightly; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 769.75 Kcal (3223 kJ) | ||
| Calories from fat | 390.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.41g | 67% | |
|---|---|---|---|
| Cholesterol | 62.74mg | 21% | |
| Sodium | 141.56mg | 6% | |
| Potassium | 619.51mg | 13% | |
| Total Carbs | 95.23g | 32% | |
| Sugars | 55.65g | 223% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 391.42 Kcal (1639 kJ) | ||
| Calories from fat | 198.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 67% | |
|---|---|---|---|
| Cholesterol | 31.9mg | 21% | |
| Sodium | 71.98mg | 6% | |
| Potassium | 315.02mg | 13% | |
| Total Carbs | 48.42g | 32% | |
| Sugars | 28.3g | 223% | |
| Dietary Fiber | 3.13g | 25% | |
| Protein | 5.65g | 22% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.5mg | 17% | |
| Calcium | 91.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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