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Raspberry Chocolate Chip Muffins

By: Carol Schwammel

"'Yummy chocolate and luscious berries create bursts of sweetness in these treats,' relates Carol Schwammel of Antioch, California. 'My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!'"

Rate/Review | Read Reviews (45)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

If using frozen raspberries, do not thaw before adding to batter.
Nutritional Analysis: One muffin equals 232 calories, 9 g fat (2 g saturated fat), 20 mg cholesterol, 163 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.