Wednesday, September 10, 2008

Raspberry Chcolate Muffins

This recipe is usually a farmer's market staple and a beloved home recipe. They don't last long! The batch doubles well and makes one dozen per batch.

Raspberry Chocolate Muffins

1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup milk
1/3 cup canola oil (you can replace with apple sauce, but watch closer as they tend to get darker faster)
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries (do not thaw berries if frozen)
1/2 cup semi-sweet chocolate chips or chunks

In a large bowl, combine dry ingredients. Combine the wet ingredients, I start with the eggs first, gently beaten then I mix into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups two-thirds full.

Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

Note, these muffins take on a dark golden brown from the oats, brown sugar and raspberries.
DO NOT substitute with blackberries, the baking powder and the blackberries makes for odd tasting muffins.


henny said...

It seems quite easy to make. I should try one day.
What about if I changed with strawberry? Raspberry is diffiult to find here.

Btw, thanks for visit my blog. I haven't made a quilt yet, that pictures I scanned from the book I had just bought yeaterday.
I would like to see your first quilt picture :)

Thimbleina said...

Glad your back. Love the great recipe and the photos of Pumpkinland

The Yellow Door Paperie said...

I think strawberries would work just fine-- good idea Henny!

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