Wednesday, April 29, 2009

Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins

Prep time: 12 mins
Cook time: 25 mins

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mini semi-sweet chocolate chips
• 1 pkg 10 oz. Birds Eye frozen Red Raspberries
• 2 eggs
• 3/4 cup sugar
• 1 cup sour cream
• 1/4 cup butter, melted
• 1/2 tsp almond extract
• 1/4 cup sugar (topping)
• 3 tbsps flour (topping)
• 2 tbsps butter (topping)

In large bowl, combine flour, baking powder, baking soda, and salt;
stir in mini chips. Break frozen raspberries apart (do not thaw); stir
into dry ingredients to coat. In medium bowl, beat eggs, sugar, sour
cream, butter, and almond extract; stir into dry ingredients just to
moisten. Spoon into greased muffin pans, filling each cup 2/3 full. In
small bowl, combine sugar and flour; cut in butter to form fine
crumbs. Top each muffin with a teaspoon of crumb mixture. Bake in
preheated 375° F oven for 20-25 minutes or until knife inserted in
center comes out clean.