Warm homemade muffins straight from the oven. This treat is within your reach when you follow this simple recipe that uses real wholesome ingredients. The addition of freeze dried raspberries turns an ordinary muffin into something special and eFoodsDirect helps you reduce the cost per muffin. Grab a little piece of summer now.
This raspberry chocolate chip muffin recipe is easy to follow and hard to fail. Covered in an air tight container, the muffins will last for days (although they will be eaten by then) at room temperature or frozen for later use. My family enjoys these muffins for breakfast and as lunchbox snacks.
Raspberry Chocolate Chip Muffins
Makes 20-24 muffins
1-1/2 cups of milk
1/2 cup of butter, melted and slightly cooled (1 stick)
2 large eggs
3-1/2 cups of all-purpose flour (or do half wheat flour)
1 cup semisweet chocolate chips
1 pouch of freeze dried raspberries
1 cup of water
2/3 cup of packed brown sugar
5 teaspoons of baking powder
2 teaspoons of salt
Cooking spray or paper muffin cups
Preheat oven to 400 degrees F. Lightly grease muffin pans with cooking spray or line them with paper muffin cups.
Add one cup of water to the dried raspberries to reconstitute them in one of two ways. Either allow them to sit in the water for 30 minutes or microwave for one minute. Drain and set aside.
In a large bowl, mix together dry ingredients: flour, chocolate chips, sugar, baking powder and salt.
In a medium bowl, beat milk, butter and eggs together with a fork or wire whisk.
Add wet ingredients to the dry and stir until the batter is just moistened. Don’t over mix.
Carefully fold the raspberries into the batter. Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes or until golden brown and a toothpick inserted into a muffin comes out clean.
If you used a greased pan, allow muffins to sit for five minutes before removing them to a cooling rack. If you used paper cups, you should remove the muffins from the pan immediately. Serve warm or at room temperature.
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