Chocolate Chunk Raspberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Chocolate... Raspberries... do I need to say anything other than YUM? Ingredients:
1 (10 ounce) package frozen raspberries in light syrup, thawed |
2 cups all-purpose flour |
3/4 cup granulated sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 large eggs, slightly beaten |
1/2 cup milk |
1/3 cup cooking oil |
1 (6 ounce) container raspberry yogurt |
2 cups semisweet chocolate chunks |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
2. Drain raspberries; discard syrup.
3. Combine flour, sugar, baking powder and salt; make well in the center.
4. 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 chunks.
5. Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
6. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
7. Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
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