Mini chocolate chip raspberry muffins are the bomb! In my last post, I spoke of freshly picked sun ripened raspberries. I used a tried and true recipe that was perfect for my raspberries. I mixed up a batch of these babies and they were so delicious, I wanted to share the recipe!
MINI CHOCOLATE CHIP RASPBERRY MUFFINS
1 HEAPING CUP FRESH RASPBERRIES
2 C. FLOUR
3/4 C. SUGAR
1 TBSP. BAKING POWDER
1/4 TSP. SALT
2 EGGS, SLIGHTLY BEATEN
1/2 C. MILK
1/3 C. VEGETABLE OIL
6 OZ. SOUR CREAM
2 HEAPING TBSP. STRAWBERRY JELLY
2 BIG HANDFULS CHOCOLATE CHIPS
PREHEAT OVEN TO 400 DEGREES. SPRAY MINI MUFFIN PAN GENEROUSLY WITH NONSTICK COOKING SPRAY. COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGGS, MILK, OIL, SOUR CREAM AND STRAWBERRY JELLY IN A MEDIUM BOWL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST UNTIL MOISTENED. FOLD IN RASPBERRIES
AND CHOCOLATE CHIPS.
SPOON BATTER INTO PREPARED MUFFIN CUPS, FILLING EACH A LITTLE OVER 3/4 FULL. BAKE FOR 18 MINUTES, GIVE OR TAKE A FEW MINUTES....KEEP AN EYE ON YOUR MUFFINS. THEY SHOULD HAVE A NICE GOLDEN COLOR TO THEM. COOL IN PAN. ENJOY!!
MAKES APPROX. 62 MINI MUFFINS
*OF COURSE THIS RECIPE CAN BE MADE IN A REGULAR SIZED MUFFIN PAN...IT JUST WON'T BE AS MUCH FUN!!
