I have been craving muffins lately. Morning, noon and night I want to have a snack of a muffin. I have raided the freezer for any extras from previous baking adventures and now they are all gone.
It was dinner time but I didn't really want the lamb chops Mr. J was frying up, so naturally I did want any other woman would do when she wants something. I made some muffins. Yep, much to the dismay of Mr. J I got right in his way and started mixing the ingredients together. Of course, I wanted to have it all ready for when dinner was done cooking because...
- The oven was already preheated.
- The timing would be perfect for dessert.
Just sweet enough to call them dessert, but not too sweet that you cannot have two right in a row. Or one for breakfast the next day.
Raspberry Chocolate Chunk Muffins
Prep Time: 10 minutes
Cook Time: 16 minutes
Ingredients (12 muffins)
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1/2 cup chocolate chips
- 1 cup frozen raspberries
Preheat oven to 375 degrees. Line 12 cup muffin tin with liners.
Combine flour, sugar, salt and baking powder. Stir in chocolate chips.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in raspberries.
Fill muffin cups about 2/3 full. Bake for 14 to 16 minutes.
Powered by Recipage