Chocolate Chunk Raspberry Muffins
Chocolate... Raspberries... Do i need to say anything other than yum?
Steps
Preheat oven to 400 f.
Lightly coat eighteen to twenty 2 1 / 2-inch muffin cups with nonstick cooking spray.
Drain raspberries.
Discard syrup.
Combine flour , sugar , baking powder and salt.
Make well in the center.
Combine eggs , milk , oil and yogurt in medium bowl.
Add egg mixture all at once to flour mixture.
Stir just until moistened , batter should be lumpy.
Fold in raspberries and chunks.
Spoon batter into prepared muffin cups , filling each about 3 / 4 full.
Sprinkle with pecans.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in pan on wire rack for 5 minutes.
Remove muffins to wire rack to cool slightly.
Serve warm.
Ingredients
frozen raspberries in light syrup, all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, cooking oil, raspberry yogurt, semisweet chocolate chunks, pecans