Ingredients for Raspberry Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Cinnamon
- 1/2 teaspoon salt
- Margarine
- 1 teaspoon vanilla extract
- Low Fat Milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries
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How to Make Raspberry Chocolate Chip Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the raspberries and chocolate chips.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
111g
Fat
25g
Carbs
16g