Whole Wheat Raspberry Muffins

Name: Whole Wheat Raspberry Muffins
Ingredients: 3 cups whole wheat pastry flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 cup brown sugar; 2 medium eggs; 1/4 cup real maple syrup; 1 1/4 cups low-fat milk; 6 ounces nonfat Greek yogurt; 1 1/2 cups black raspberries; 1/2 cup chocolate chips

11 ingredients

6 steps

Ingredients

3 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
2 medium eggs
1/4 cup real maple syrup
1 1/4 cups low-fat milk
6 ounces nonfat Greek yogurt
1 1/2 cups black raspberries
1/2 cup chocolate chips

Directions

1

Preheat the oven to 500F. Grease a muffin tin or line one with papers.
2

In a large mixing bowl, stir together the flour, salt, baking powder, baking soda and brown sugar.
3

In a medium mixing bowl, beat the eggs. Using a whisk, stir in the maple syrup, milk and yogurt, beating until completely combined.
4

Fold the wet ingredients into the dry, stopping as soon as the dry ingredients are incorporated. Gently stir in the raspberries and chocolate chips.
5

Fill the prepared muffin tin so that each cup is about 3/4 full. Slide the pan into the oven and immediately decrease the temperature to 400F. Bake for 18-20 minutes, or until the tops are browned and somewhat firm.
6

Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.