People tell me the weather is getting cooler… my body isn’t listening. I’m still wearing tank tops, as my belly acts like my own internal furnace. That being said… I am loving this time of year. The colours, the breeze, the frost and the food! (I am making a pot of Chicken Corn Chowder for dinner tonight!)
Whimsical is how I would describe this season. It is also how I would describe these muffins. I found them while looking for a ‘different’ muffin recipe. I make a lot of muffins, as Jason takes them in his lunch, and they’re an easy little snack for me to throw in my purse as a ‘just in case’. I was getting bored of my usual banana, or oatmeal chocolate chip, and wanted something a little more special. Apparently raspberries are the answer.
Raspberry Chocolate Chip Muffins
adapted from www.sallysbakingaddiction.com
3 cups whole wheat flour
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
3/4 cup white sugar
1/4 cup brown sugar
1 cup milk
1/2 cup olive oil
1 tsp vanilla
2/3 cup chocolate chips
1 1/4 cup frozen raspberries
Preheat panggangan to 425F.
In a large bowl mix flour, baking powder, salt and cinnamon.
In a medium bowl mix eggs and sugars. Add milk, oil and vanilla. Add to flour mixture.
Add chocolate chips and raspberries. Evenly distribute in lined muffin tins.
Bake for 5 minutes. Without taking muffins out, change temperature to 375F and continue baking for 15 minutes, or until toothpick inserted comes out clean.
This is great, as I usually get frozen fruit on sale. You could also use fresh, but I find that it adds too much moisture. People say the frozen ones will dye your batter… I don’t mind it when this happens… and I haven’t found that it makes a big difference in this recipe.
I hope all is well as you gear up for Christmas! Our church started Operation Christmas Child already, which always makes the holiday season a little more real to me.