Chocolate Raspberry Muffins
Chocolate Raspberry Muffins recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
raspberries
canned, with syrup |
|
| 2 | cups |
self-rising flour
self-rising |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
chocolate chips
|
*
|
| 1 | each |
eggs
lightly beaten |
|
| 2 | ounces |
butter
melted |
|
| ¾ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
raspberries
canned, with syrup |
|
| 473 | ml |
self-rising flour
self-rising |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
chocolate chips
|
*
|
| 1 | each |
eggs
lightly beaten |
|
| 57.8 | ml/g |
butter
melted |
|
| 177 | ml |
buttermilk
|
|
Directions
Preheat oven to 375℉ (190℃) F, prepare pans.
Pour undrained raspberries into a pan, bring to a boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool.
Combine the sifted flour, sugar and chocolate in a bowl.
Mix egg, butter and buttermilk.
Stir dry mix into wet mix until just combined.
Gently fold in the raspberry mixture.
Spoon into pans and bake for about 15 minutes or until done.
