Wandered Into the Kitchen Again

BEFORE:

AFTER:

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 

Topping:
melted butter
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!