Posts filed under ‘raspberry’

Raspberry Chocolate Muffins.

Fresh Raspberry Chocolate Chip Muffins!

Fresh Raspberry Chocolate Chip Muffins!

Okay, so here’s the first thing I ever baked successfully on my own.

 

Raspberry Chocolate Chip Muffins 
adapted from Fresh from the Oven (who adapted it from Cook and Eat) 

Yield: 12 muffins

  • 1 (6 oz container) fat free yogurt
  • 1.5 tablespoons soy milk (or 2% milk or skim milk)
  • 3.5 fl oz (100 ml) canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all purpose flour
  • 2 teaspoons baking powder
  • zest from 1 meyer lemon (optional)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups fresh or frozen raspberries (or a mixture of different berries)
  • 1/2 cup bittersweet chocolate chips

Preheat the oven to 350F. Line a muffin tin with paper liners, or grease it and set aside.

Whisk the yogurt, milk, oil and eggs until smooth, then mix in the vanilla.

In a separate, large bowl, sift together the flour and baking powder. Stir in the lemon zest, if using; brown sugar and granulated sugar. Then, get your berries. First, pick out 12 of the larger berries to stick on the top of each muffin, and set those aside. Now, stir the berries and chocolate chips into the flour sugar mixture until they are well coated.

Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. The batter will be quite dry, more like scone mixture.

Spoon the batter into the muffin tin, dividing evenly between each hole. You can fill these all the way to the top… they will rise some, but not excessively. Top each with one of the berries you picked out, and press a few more chocolate chips to the side, if you like.

Bake for 25 to 35 minutes or until the tops are nicely golden and a skewer inserted comes out clean.

 

Eat me!

Eat me!

 

These muffins are definitely healthier than the average muffin because it uses yogurt and the word ‘butter’ doesn’t even get to make a cameo. However, you do definitely sacrifice flavour, texture and taste. These were easy muffins for me to start with, and although they’re kinder on the waistline this won’t be one of my keeper recipes – unless I’m baking for some real health conscious people.

In fact, I’ve actually done this recipe several times, once using 2 medium sized bananas instead of raspberry along with several heaped tablespoons of cocoa powder. Bananas make everything taste wonderfully moist and flavorful, which nullified the need for butter to some extent. Doing this will also yield up to 16 muffins instead of 12 because of the content of the bananas. 

However, I tried this recipe again with just cocoa powder and chocolate chips, and it didn’t taste very exciting at all. 

Rating: 3/5 
Would I bake this again? Only if I feel particularly guilty about the butter.

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June 19, 2008 at 5:34 pm Leave a comment


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