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Chocolate Chunk Raspberry Muffins

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Ingredients

Adjust Servings:
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

Nutritional information

308.9
Calories
125 g
Calories From Fat
13.9 g
Total Fat
5.1 g
Saturated Fat
25.6 mg
Cholesterol
110.6 mg
Sodium
42.5 g
Carbs
3 g
Dietary Fiber
27.2 g
Sugars
4.3 g
Protein
1667g
Serving Size

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Chocolate Chunk Raspberry Muffins

Features:
    Cuisine:

    We made a few slight changes when making this recipe. We used a Greek variety of raspberry yogurt and substituted buttermilk for the milk. Our package of frozen raspberries was 12 ounces, a little more than called for, but we used them all. The only other thing we did differently was leave off the nuts. They turned out wonderfully! The entire family gave them 5 stars!

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Chunk Raspberry Muffins, Chocolate Raspberries do I need to say anything other than YUM?, We made a few slight changes when making this recipe We used a Greek variety of raspberry yogurt and substituted buttermilk for the milk Our package of frozen raspberries was 12 ounces, a little more than called for, but we used them all The only other thing we did differently was leave off the nuts They turned out wonderfully! The entire family gave them 5 stars!, We made a few slight changes when making this recipe We used a Greek variety of raspberry yogurt and substituted buttermilk for the milk Our package of frozen raspberries was 12 ounces, a little more than called for, but we used them all The only other thing we did differently was leave off the nuts They turned out wonderfully! The entire family gave them 5 stars!


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    Steps

    1
    Done

    Preheat Oven to 400 F; Lightly Coat Eighteen to Twenty 2 1/2-Inch Muffin Cups With Nonstick Cooking Spray.

    2
    Done

    Drain Raspberries; Discard Syrup.

    3
    Done

    Combine Flour, Sugar, Baking Powder and Salt; Make Well in the Center.

    4
    Done

    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
    Done

    Spoon Batter Into Prepared Muffin Cups, Filling Each About 3/4 Full; Sprinkle With Pecans.

    6
    Done

    Bake For 18 to 20 Minutes or Until Golden and a Wooden Toothpick Inserted in Centers Comes Out Clean.

    7
    Done

    Cool in Pan on Wire Rack For 5 Minutes; Remove Muffins to Wire Rack to Cool Slightly; Serve Warm.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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