Raspberry-Filled Chocolate Chip Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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I think this is a Betty Crocker recipe. Be sure to bite into one of these when they're still slightly warm-what a flavor rush;) Ingredients:
1 cup milk |
1/3 cup vegetable oil |
1 egg |
2 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup mini chocolate chip |
1/4 cup raspberry jam (or your favorite flavor) |
Directions:
1. Preheat oven to 400*F.
2. Grease the bottoms only of 12 standard-size muffin cups.
3. In a large bowl, beat together the milk, oil, and egg.
4. Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined-do not overmix.
5. Gently fold in the chocolate chips.
6. Fill the prepared tins 1/3 full of batter; place about 1 tsp.
7. of the jam in the center of each cup, avoiding the sides of the tins.
8. Carefully top with remaining batter.
9. If desired, lightly sprinkle the tops with sugar.
10. Bake for 18-20 minutes, or until golden brown.
11. Immediately remove muffins from the tins.
12. Serve warm or cool.
13. ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
14. ***.
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