Raspberry Chocolate Chip Muffins Recipe
- 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 McCormick® Pure Vanilla Extract
- 3/4 cup fresh or frozen unsweetened raspberries
- 1/2 cup miniature semisweet chocolate chips
- 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 cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Raspberry Chocolate Chip Muffins in Light & Tasty June/July 2001, p21
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Reviewed Jun. 18, 2008
"I used regular, not quick, oatmeal and these muffins turned out delicious.EK - Austin, MN"