INGREDIENTS
- Nonstick cooking spray
- 1 pkg. (10 oz.) frozen red raspberries in 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 container (6 oz.) raspberry lowfat yogurt
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
- 1/2 cup chopped pecans
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.
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.
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