Apparently Maple Pie was not enough for dessert last night, as I felt the strong urge to make Raspberry Chocolate Chip Muffins as well. Actually, I more so wanted the muffins for breakfast. I LOVE muffins, scones, and fruit breads with my coffee in the morning. And who wouldn’t want muffins that contain both chocolate AND raspberries. Now there’s a match made in heaven. A great little recipe for muffins that works well for breakfast AND dessert. And for some people, like myself, those meals are just one in the same anyways. Enjoy!
Raspberry Chocolate Chips Muffins
Raspberry Chocolate Chips Muffins
1.5 tablespoons soy milk (or 2% milk or skim milk)
3.5 fl oz (100 ml) canola oil
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (280g) all purpose flour
2 teaspoons baking powder
zest from 1 Meyer lemon (optional)
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 cups fresh or frozen raspberries (or a mixture of different berries)
1/2 cup bittersweet chocolate chips
Preheat the oven to 350F. Line a muffin tin with paper liners, or grease it and set aside.
Whisk the yogurt, milk, oil and eggs until smooth, then mix in the vanilla.
In a separate, large bowl, sift together the flour and baking powder. Stir in the lemon zest, if using; brown sugar and granulated sugar. Then, get your berries. First, pick out 12 of the larger berries to stick on the top of each muffin, and set those aside. Now, stir the berries and chocolate chips into the flour sugar mixture until they are well coated.
Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. The batter will be quite dry, more like scone mixture.
Spoon the batter into the muffin tin, dividing evenly between each hole. You can fill these all the way to the top…they will rise some, but not excessively. Top each with one of the berries you picked out, and press a few more chocolate chips to the side, if you like. Bake for 25 to 35 minutes or until the tops are nicely golden and a skewer inserted comes out clean.
Preheat the oven to 350F. Line a muffin tin with paper liners, or grease it and set aside.
Whisk the yogurt, milk, oil and eggs until smooth, then mix in the vanilla.
In a separate, large bowl, sift together the flour and baking powder. Stir in the lemon zest, if using; brown sugar and granulated sugar. Then, get your berries. First, pick out 12 of the larger berries to stick on the top of each muffin, and set those aside. Now, stir the berries and chocolate chips into the flour sugar mixture until they are well coated.
Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. The batter will be quite dry, more like scone mixture.
Spoon the batter into the muffin tin, dividing evenly between each hole. You can fill these all the way to the top…they will rise some, but not excessively. Top each with one of the berries you picked out, and press a few more chocolate chips to the side, if you like. Bake for 25 to 35 minutes or until the tops are nicely golden and a skewer inserted comes out clean.
1 comment:
Hmm, I think I did something wrong...they taste ok, a little too much like flour. I may have goofed and put in too much flour..or not folded well enough. My baking skills leave a little to be desired.
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