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it’s just another muffin monday…

April 15, 2008 at 12:10 pm | Posted in Dessert | Leave a comment

Well my dear friend Jesica is in town apartment hunting in Baltimore, so I wanted to make sure we had some nice breakfast treats for her stay (and some lunch treats for Laurita, of course) (and some anytime chocolate treats for me!). After our first muffin inspiration (lemon poppyseed) “fell through” I decided to go back to red fruit (like last time) and got some fresh raspberries!

I used the same basic recipe as last time but changed up the flavors and the texture came out a little different too!

Ingredients:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 large egg
1 cup sugar
4 tbsp butter (melted and cooled slightly)
1.25 cup sour cream
1 package of raspberries
1/2 cup semi sweet chocolate chips

Directions:
1) Adjust oven rack to middle position and preheat to 350 deg. Grease a standard 12 cup muffin tin.
2) Whisk the flour, baking powder and salt until combined in a medium bowl. Whisk the egg in a second medium bowl until well combined and light colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3) Add the raspberries and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together (it took a good minute of mixing to combine the flour thoroughly. The batter was thick like cookie batter!)
4) Using a large spoon sprayed with nonstick cooking spray, divide the batter among the greased muffin cups. I put half of thebatter into 6 of the spots and then added the chocolate to the remaining batter (Laura is picky!) and distributed the batter into the remaining spots. Bake until the muffins are light golden brown and a knife comes out clean, ~25 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins on a wire rack, stand them upright and allow to cool for 5 minutes. Enjoy! 😀

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