Sunday, November 27, 2011

Raspberry Chocolate Chip Muffins

I was having trouble with the lighting in my house, so I decided to go outside for this picture. I'm convinced that I was getting strange looks from the people passing by. They all seemed to be staring at the plate of muffins, the camera, the weird-lookin' girl trying to photograph them in front of some dead flowers, and the dog trying to get at the muffins (my dog was on a leash, so he fortunately never did get at them). Anyways, they were really good! I would definitely make them again!!

  • 1-2/3 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 3/4 cup fat-free milk
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 3/4 cup fresh or frozen unsweetened raspberries
  • 1/2 cup miniature semisweet chocolate chips


  • In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.
  • Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.