Chocolate Chunk Raspberry Muffins

Name: Chocolate Chunk Raspberry Muffins
Ingredients: 1 (10 ounce) package frozen raspberries in light syrup, thawed; 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 large eggs, slightly beaten; 1/2 cup milk; 1/3 cup cooking oil; 1 (6 ounce) container raspberry yogurt; 2 cups semisweet chocolate chunks; 1/2 cup chopped pecans

11 ingredients

7 steps

Ingredients

1 (10 ounce) package frozen raspberries in light syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 (6 ounce) container raspberry yogurt
2 cups semisweet chocolate chunks
1/2 cup chopped pecans

Directions

1

Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
2

Drain raspberries; discard syrup.
3

Combine flour, sugar, baking powder and salt; make well in the center.
4

Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
5

Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
6

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
7

Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.