Raspberry Chocolate Chip Muffins

Raspberries have been super cheap (well, in retrospect of the amount you get vs other fresh fruit in Korea) recently so I wanted to make a few things with raspberries in them. My boyfriend has also been getting on to me about using up the chocolate bars in my freezer before he eats them all (there’s 3 big bars…or was…). Recipe taken from here.

Ingredients:

  • 3 cups flour
  • 4 TBSP baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 3/4 cup sugar + more for the tops
  • 1/4 cup brown sugar
  • 1 cup of milk
  • 1/2 cup oil (not olive)
  • 1 tsp vanilla or rum (or any dark liquor)
  • 2/3 cup dark chocolate chips
  • 1 1/4 cup raspberries

Directions:

1) Preheat the oven to 425F/220C or toaster oven to 200C.

2) In a large bowl mix the flour, baking powder, salt and cinnamon.

3) In a medium bowl mix the eggs, 3/4 cup sugar, and brown sugar.

4) Add the milk, oil and vanilla/rum and mix.

5) Add the wet mixture to the dry mixture, being sure not to overmix.

6) Add the chocolate chips and mix a bit more.

7) Add the raspberries and fold in, trying not to break them.

8) Pour into baking tins.

9) Bake for 5 minutes, before lowering the heat to 375F/170C or toaster oven to 140C and bake for another 20-25 minutes or until the tops are browning.

10) Let cool for 10 minutes before removing from baking tins.

Chocolate Raspberry Muffins 005

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