I brought home a box of raspberries from the store the other day. They were the prettiest out of the bunch. Big, plump and organic. I washed them when I got home and when I fed it to Chris, he said… “it’s kind of sour” then he made a face. More of a reason why we don’t eat fruit around here. Sigh… I hate it when that happens. How the heck do you pick out a good box of raspberries? So when that happens, I usually bake with them. It’s the only way I know to salvage them without throwing it out, or make a liqueur out of them.
Aren’t these mini muffins cute? Chocolate and raspberry go so well together. And with them being mini, you can easily pop these in your mouth, it’s dangerous! I had six in one sitting. I know, don’t judge me. You’d probably have six or more too if you made these. Have a great Wednesday!
- 1 1/2 cups of all-purpose flour
- 1/2 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 egg, lightly beaten
- 3/4 cup of Greek yogurt
- 1/4 cup of half and half
- 1/3 cup of canola oil
- 2 teaspoons of raspberry liqueur (vanilla extract is fine too if you don’t have raspberry liqueur)
- 3/4 cup of miniature semisweet chocolate chips + extra to sprinkle on top
- 1 (6 ounce) box of raspberries
Preheat the oven to 375 degrees F. Grease or line baking cups in the muffin pan.
Using a stand or electric mixer (or mix by hand) mix together flour, sugar, baking powder, baking soda and salt; set aside.
In a medium bowl whisk egg, yogurt, half and half, canola oil and raspberry liqueur until blended. Slowly pour the egg mixture into the flour mixture and beat until just moistened. Fold in
Spoon batter into the greased or lined muffin cups and top each cup with a raspberry. Then sprinkle some more chocolate chips on top. Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.
Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.