Categories: Breakfast, Muffins, Raspberries

Ingredients

• 1 (10 ounce) package frozen raspberries in light 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 cooking oil
• 1 (6 ounce) container raspberry yogurt
• 2 cups semisweet chocolate chunks
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.

2. Drain raspberries; discard syrup.

3. Combine flour, sugar, baking powder and salt; make well in the center.

4. 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.

5. Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.

6. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.

7. Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

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