CHOCOLATE-BERRY MUFFINS
Very good! I made these with blueberries and can't wait to try with raspberries. From Chatelaine magazine.
Provided by Chef 313014
Categories Raspberries
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
- Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
- Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
- Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.
Nutrition Facts : Calories 190.7, Fat 6.8, SaturatedFat 4, Cholesterol 33.3, Sodium 172.7, Carbohydrate 30.6, Fiber 2.4, Sugar 13.1, Protein 3.8
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