Title: Chocolate Raspberry Muffins
Categories: Muffins Chocolate Bread
Yield: 12 Servings
| 15 | oz | Canned Raspberries * |
| 2 | c | Self-Rising Flour |
| 1/2 | c | Sugar |
| 1/2 | c | Chocolate Bits Or Chips |
| 1 | | Lightly Beaten Egg |
| 2 | oz | Melted Butter |
| 3/4 | c | Buttermilk |
* Use canned raspberries and syrup.
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Preheat oven to 375øF, prepare pans. Pour undrained raspberries into a
pan, bring to a boil, boil without stirring for about 12 minutes, or until
mixture is thick and a jam-like consistency; cool. Combine the sifted
flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir
dry mix into wet mix until just combined. Gently fold in the raspberry
mixture. Spoon into pans and bake for about 15 minutes or until done.