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 (I use olive oil or melted coconut oil.)
1/2 cup nondairy milk
1/2 cup unsweetened applesauce or nondairy yogurt
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
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