Chocolate Raspberry Muffins
Chocolatey goodness bursting with juicy raspberries
INGREDIENTS
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons ground flax seeds
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Silk Light Chocolate
- 2 tablespoons canola oil
- 3/4 cup applesauce
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup fresh or frozen raspberries
PREPARATION
Preheat the oven to 400°F. Grease a 12-cup muffin tin.
In a large bowl whisk together flours, ground flax, cocoa powder, baking powder, soda and salt.
In a separate bowl whisk together Silk Light Chocolate, oil, applesauce, sugar, vanilla and egg until well blended. Add Silk mixture to flour mixture and stir just until combined. Do not overmix. Gently fold in raspberries.
Divide the batter evenly between muffin cups, filling each about three-quarters full. Bake for 12 to 15 minutes, or until a tester inserted in the center of a muffin comes out clean.
Yields 12 muffins
Preparation Time: 20 minutes
Baking Time: 12-15 minutes
Level of Difficulty: Easy
