Muffins

Raspberry Chocolate Chip Muffin

127

These are LARGE muffins that will remind you of a bakery style muffin. Moist, sweet and delicious!

24
3 C All-Purpose Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Ground Cinnamon
2 Large Eggs, at room temperature
3/4 C Sugar
1/4 C Light Brown Sugar
1 C Milk (Almond made it very moist)
1/2 C Canola Oil
1 tsp Vanilla Extract
1/2 C Chocolate Chips
1 C Fresh Raspberries
Coarse Sugar for decoration
Preheat oven to 425 degrees. Spray large muffin tin with non-stick cooking spray. In a large bowl, mix all dry ingredients...flour, baking powder, salt and cinnamon. In a separate bowl, mix eggs, and both sugars. Then add milk, oil and vanilla. Fold wet ingredients into dry and mix by hand. Mix in chocolate chips. Gently fold in the raspberries. Pour batter into prepared muffin tins, filling to the top. Sprinkle with coarse sugar. Bake at 425 for 5 minutes. Then reduce temperature to 375 and continue to bake for an additional 20 minutes.
Nutritions

Calories
197

Sodium
117mg
4% DV

Fat
3g
6% DV

Protein
4g
9% DV

Carbs
36g
12% DV

Fiber
2g
10% DV