Sunday, January 29, 2012

Raspberry Chocolate Muffins

4 cups flour
3/4 cup sugar
2 Tbsp baking powder
1 tsp salt
12 oz fresh raspberries
3 to 4 oz MSPI safe dark chocolate, grated
1.5 cups rice milk
2/3 cup oil
2 eggs

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add raspberries and grated chocolate and toss to coat with flour mixture. In a separate bowl combine the rice milk, oil and eggs, whisking until thoroughly combined. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. Mix the dry into the wet, JUST until the dry ingredients are wet (no more than 12 to 15 strokes). Batter will be very lumpy! Scoop into jumbo size muffin liners (makes 20 jumbo muffins) or into regular size muffin liners (have no idea how many it would make...more than 20!). Bake for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. These freeze nicely!

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