Vegetarian Southwest -- Chocolate Raspberry Muffins

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This cookbook consists of recipes collected from restaurants in the southwest --

I thought of you -- Brenda -- the whole time I was formatting recipes from it.

 

Karen

 

 

* Exported from MasterCook *

 

Chocolate-Raspberry Muffins

 

Recipe By :Jean Bernstein, Double Rainbow Bakery Cafe, Albuquerque, New

Mexico

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Southwest

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound butter -- (2 sticks)

2 cups granulated sugar -- plus some for sprinkling on top of

muffins

4 large eggs

1 cup buttermilk

1/2 cup orange juice

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 12 oz package semisweet chocolate chips

6 ounces frozen raspberries

OR 3/4 cup fresh raspberries

 

Cream together butter and sugar. Add eggs and beat until smooth. Stir in

buttermilk and orange juice. In a separate bowl, combine flour, baking powder,

baking soda, and salt. Beat dry mixture into the liquid mixture. Carefully

fold the chocolate chips and raspberries until evenly distributed.

 

Preheat oven to 325ºF.

 

Spoon batter into well-greased large muffin tins, filling wells about

three-quarters full. Sprinkle sugar on top. Bake for about 25 minutes. Rotate

pans and bake 15 minutes more. Muffins are done when a toothpick or skewer

inserted in the center of a muffin comes out clean.

 

Source:

" Vegetarian Southwest, Lon Walters "

S(ISBN):

" 0-87358-710-3 "

Copyright:

" 1998 "

 

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Per serving: 602 Calories (kcal); 26g Total Fat; (37% calories from fat); 8g

Protein; 89g Carbohydrate; 104mg Cholesterol; 564mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 3

1/2 Other Carbohydrates

 

NOTES : Author's Note: The baker uses fresh New Mexico raspberries in season.

You can also use 6 ounces of frozen raspberries. Fold partially thawed

raspberries in very carefully, just before adding the batter to the muffin tins.

Too much stirring will turn the batter a light " raspberry " color.

 

If you use a standard muffin pan instead of an extra-large one, this recipe will

yield at least 18 muffins.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1233 0