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.

Florida Strawberry Muffins

Florida Strawberry Muffins
"These are moist and delicious despite the fact that there is no
liquid other than the berry juice."
INGREDIENTS:
1 1/2 cups chopped fresh
strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter, softened
2 eggs

1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
DIRECTIONS:
1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set
aside for 1 hour. Drain, reserving liquid and berries separately.
2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup
muffin tin, or line with paper liners.
3. In a medium bowl, cream together the butter and 1/4 cup sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
the vanilla. Combine the flour, baking soda, salt and nutmeg; stir
into the creamed mixture alternately with the juice from the berries.
Gently stir in the berries. Spoon batter into the prepared muffin cups.
4. Bake for 18 to 20 minutes in the preheated oven, or until the tops
spring back when lightly touched. Cool in the pan on a wire rack.

Coffee Cupcakes

Coffee Cupcakes

Makes: 12 cupcakes Bake: 25 minutes
Prep: 15 minutes

Ingredients

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 eggs
* 1/2 cup brewed coffee
* 1-1/2 teaspoons instant coffee granules
* 1 teaspoon vanilla extract
* 1 cup prepared white frosting
* 24 chocolate-covered coffee beans

Directions

1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with
cupcake liners. In a bowl, whisk flour, baking powder, allspice,
cinnamon and salt.

2. Beat butter and sugar in large bowl about 2 minutes or until light
colored and smooth. Add eggs, one at a time, beating well after each
addition. On low speed, add flour mixture, alternating with brewed
coffee. Divide batter among prepared liners, 1/3 cup in each.

3. Bake at 350°F for 25 minutes or until firm to the touch. Let
cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack
and cool completely.

4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1
teaspoon warm water. Stir until coffee is dissolved. Stir in white
frosting until blended and no dark streaks remain. Spread 1 heaping
tablespoon over each cupcake. Decorate tops with coffee beans.

MY Source: Parents-Family Circle (recipe and comments)

Awesome Chocolate Muffins - TNT

My daughter got this recipe playing a Holly Hobbie game on nickjr.com. We will make these again, they were easy & taste so yummy!

Chocolate Muffins

1 3/4 c flour (we sub-ed in 1/2 c whole wheat flour)
1 cup sugar
1/2 c cocoa powder
2 t baking powder
1/4 t baking soda
2 eggs
1 c milk
1/2 c melted margarine
1/2 c chocolate chips

1. Preheat oven to 375 degrees, grease or line with paper cup liners a 12 muffin pan

2. Combine flour, sugar, cocoa, baking powder & soda, and salt. Whisk to blend

3. Add the eggs, milk & melted butter. Stir until just blended. Stir in chocolate chips. Spoon batter into prepared cups. Top with a few chocolate chips and I sprinkled the tops with sugar as well.

4. Bake 18 to 20 minutes, or until a toothpick comes out clean (check close, it could be chocolate chip instead of batter).

5. Cool on a wire rack for 5 minutes

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