I started cleaning my sewing room Monday, and intended to work in there again today. However, I found these raspberries languishing in the refrigerator and decided to add purpose to their short lifespan. Do I know how to procrastinate, or what?
Raspberry and Chocolate Muffins
1 egg or 1/4 c. egg substitute
1/2 c. milk
1/4 c. canola oil
1 c. whole wheat pastry flour
1 c. unbleached white flour
1/2 c. sugar or 1/4 c. Splenda baking mix
2 tsps. baking powder
1/2 tsp. salt
1 c. fresh raspberries
Semi-sweet chocolate chips
1/3 c. sugar
1 tsp. cinnamon
Heat oven to 400(F). Coat bottom of 12 standard muffin cups with nonstick spray.
Beat egg; stir in milk and oil. Mix in dry ingredients just until flour is moistened. (Batter should be lumpy). Fold in raspberries and a small handful of chocolate chips.
Fill muffin cups 2/3 full. Bake 18-22 minutes or until golden brown. Immediately remove from pan and cool on rack.
To prepare topping, melt butter or substitute of your choice in one small bowl; combine sugar and cinnamon in another. Dip cooled muffins into melted butter, then into sugar/cinnamon mixture. Enjoy!