This recipe for Chocolate Raspberry Muffins, by Sandy Osborn, is from Osborn Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package (10-12 oz) frozen red raspberries – thawed 2 cups flour ¾ cup sugar 1 tsp baking powder ½ cup milk ¼ tsp salt 2 eggs slightly beaten 1/3 cup vegetable oil 1 – 6 oz raspberry yogurt 1 – 4 ½ oz package ghiradelli chocolate chips
Drain berries. Combine flour, sugar, baking powder and salt. In separate bowl mix eggs, milk, oil and yogurt, add to flour mixture and stir until moist. Batter will be lumpy. Fold in raspberries and chocolate chips. Fill greased or paper muffin tins ¾ full, bake at 400 for 18-20 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.