Friday, August 3, 2012

raspberry chocolate chip muffins

I know I said these muffins were pretty peachy, but these are even better. It doesn't get any better than the classic combination of raspberries and chocolate. Maybe white chocolate, but that's a post for another day.

Raspberry Chocolate Chip Muffins:

2 cups all-purpose flour
1/2 cup unrefined sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup nondairy milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup raspberries (frozen or fresh)
1/2 cup chocolate chips (see note below)

Note: I prefer the chocolate chips ground up into smaller pieces by pulsing in a food processor or spice grinder, but that's your call.

Preheat oven to 375. Line a muffin tin with baking cups and spray lightly with oil.

Combine dry ingredients in a medium-sized bowl. Whisk wet ingredients in a separate smaller bowl. Add raspberries and chocolate chips to dry ingredients and fold them in using your hands. Add wet to dry, stirring gently until just-combined, being careful not to overmix.

Spoon batter into cups, filling to the top. Bake for 25-30 minutes, turning once halfway through.

Yield: 12 muffins