Double Chocolate Raspberry Muffins

Ingredients

• 1-¼ cup Unbleached All-purpose Flour
• ¼ cups Unsweetened Cocoa Powder
• ¾ cups Granulated Sugar
• ½ teaspoons Salt
• 2 teaspoons Baking Powder
• ⅓ cups Canola Or Vegetable Oil
• 1  Egg
• ⅓ cups Milk
• 1 teaspoon Pure Vanilla Extract
• ½ cups Non-fat Plain Greek Yogurt
• 1 pint Fresh Raspberries
• ½ cups Dark Chocolate Chips, Plus More For Topping

Preparation Instructions

Preheat oven to 350 F. Grease a 12-cup regular muffin pan or line it with paper baking cups. Set aside.

In a large bowl, whisk together flour, cocoa powder, sugar, salt and baking powder. In a separate large bowl, whisk together oil, egg, milk, vanilla and Greek yogurt.

Pour dry ingredients into wet ingredients and stir until just combined. Fold in 1 cup raspberries and 1/2 cup dark chocolate chips.

Spoon batter evenly into prepared baking cups. Top batter with remaining raspberries and a few extra dark chocolate chips. Bake 30 minutes or until a toothpick inserted in the center of each muffin comes out clean.

Remove muffin pan from oven and let muffins cool 5 minutes in pan. Remove muffins from pan and let cool on a cooling rack.

Recipe adapted from Kitchen Simplicity.