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Raspberry Chocolate Chip Muffins

Moist, fruit-filled and perfect for lunchboxes or an after school treat!
Yield: 
12 Muffins
Difficulty: 
Easy to Moderate
Prep time: 
15 Minutes
Cooking time: 
30 Minutes

Ingredients

2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspooon salt
1 cup mini chocolate chips
1/2 cup Horizon Organic unsalted butter, at room temperature
2/3 cup brown sugar
2 teaspoons vanilla
2 large eggs
1/2 cup Horizon Organic fat-free milk
2 cups frozen or fresh raspberries (if using fresh raspberries, freeze for 30 minutes)

Directions

Preheat the oven to 375°F. Grease or spray a 12-cup muffin tin. In a medium bowl, whisk together flour, baking powder, salt and mini chocolate chips. Set aside.

In a large bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes until light and fluffy. Add eggs, one at a time, beating after each. On low speed, add flour mixture followed by milk, mixing just until combined. Do not overmix. Very gently fold in raspberries. Drop by spoonfuls into prepared pan.

Nutrition Information

Calories 287; Total Fat 13g; Cholesterol 55mg; Sodium 179g; Carbohydrates 40g; Fiber 3g; Sugars 21g; Protein 4g; Vitamin A 7% DV; Vitamin C 9% DV; Calcium 7% DV; Iron 10% DV


 
 
 
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