Ingredients
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1 (10 ounce) package frozen raspberries in light syrup, thawed
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2 cups all-purpose flour
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3/4 cup granulated sugar
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1 tablespoon baking powder
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1/4 teaspoon salt
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2 large eggs, slightly beaten
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1/2 cup milk
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1/3 cup cooking oil
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1 (6 ounce) container raspberry yogurt
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1/2 cup chopped pecans
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2 cups semisweet chocolate chunks
Instructions
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.