Choco-chunk Raspberry Muffins

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, slightly beaten
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 (6 ounce) container raspberry low-fat yogurt
• 1 3/4 cups semisweet chocolate chunks or 1 3/4 cups chips
• 1/2 cup chopped pecans

Recipe

• 1 preheat oven to 400°f.
• 2 lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray. drain raspberries; discard syrup.
• 3 combine flour, sugar, baking powder and salt.
• 4 make well in the center.
• 5 combine eggs, milk, oil and yogurt in medium bowl.
• 6 add egg mixture all at once to flour mixture.
• 7 stir just until moistened (batter should be lumpy).
• 8 fold in raspberries and chocolate chunks.
• 9 spoon batter into prepared muffin cups, filling each about 3/4 full.
• 10 sprinkle with pecans.
• 11 bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• 12 cool in pan on wire rack for 5 minutes.
• 13 remove muffins to wire rack to cool slightly; serve warm.