Chocolate Chip Raspberry Muffins
- Number of Servings: 12
Ingredients
4 Tablespoons Butter/Margarine1/4 Cup Brown Sugar1/4 Cup Semi-Sweet Chocolate Chips2 Cups All-Purpose Flour1/2 Cup Sugar2 Teaspoons Baking Powder1 Teaspoon Baking Soda1/2 Teaspoon Salt1 Large Egg1 Cup Buttermilk1 Cup Fresh Raspberries
Preheat oven to 400 degrees. Prepare Muffin tin by coating with non-stick cooking spray or lining with paper muffin cups. Melt butter/margarine in a small bowl and set aside to cool. In another small bowl combine brown sugar and chocolate chips. Set aside. Sift flour, sugar, baking powder, baking soda and salt into a mixing bowl. In another medium bowl, blend the egg, buttermilk and melted butter/margarine. Make a well in the center or the dry ingredients. Pour the liquid ingredients into the well. With a soft touch, use a rubber spatula to stir the ingredients together until just combined. Do not overmix. Gently fold in teh raspberries. Spoon the batter into the prepared muffin tin. Sprinkle some of the brown sugar mixture over eache unbaked muffin, using the entire amount. Bake in preheated 400 degree oven for 15-20 minutes, until the muffings are golden. Serve Warm. Makes 12 muffins.
(Muffins will keep well for a day or two in a tightly sealed container. Heat them up a bit in the microwave or in the oven before serving. They can also be stored in the freezer for up to a month. Thaw, heat and serve)
Number of Servings: 12
Recipe submitted by SparkPeople user .
(Muffins will keep well for a day or two in a tightly sealed container. Heat them up a bit in the microwave or in the oven before serving. They can also be stored in the freezer for up to a month. Thaw, heat and serve)
Number of Servings: 12
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 203.0
- Total Fat: 5.9 g
- Cholesterol: 17.7 mg
- Sodium: 336.5 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
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