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.