Bread Recipes
Chocolate-Raspberry-Almond Muffins
Yield: 12 large or 24 small muffins
Ingredients
Chocolate Mixture
- 1/3 cup brown sugar
- 1/4 cup milk
- 3 (1 ounce) squares bittersweet chocolate
- 1/3 cup butter
Pan Coating
- 2 tablespoons melted butter for preparing pan
- 2/3 cup sliced almonds (additional almonds may be sprinkled on top of batter)
Remaining Ingredients
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup milk
- 3/4 cup raspberries, fresh or frozen, dusted with 3 tablespoons cocoa
Instructions
- Combine 1/3 cup brown sugar with 1/4 cup milk, 3 squares bittersweet chocolate and cup butter in a small saucepan. Heat and stir over very low heat until chocolate and butter melt. Cool.
- Prepare muffin pans with melted butter, coating thoroughly with sliced almonds while the chocolate mixture cools.
- Heat oven to 375 degrees F.
- Beat together the 2/3 cup sugar, 1 teaspoon vanilla extract and 2 eggs until fluffy.
- Sift the dry ingredients. Add the two mixtures, along with the 1/2 cup milk, blending just until combined. Fold in the raspberries. (If using frozen berries, do not let them thaw.)
- Place batter into prepared muffin pans, and position pans in center of preheated oven.
- Bake for about 20 minutes, depending on size of muffins. Larger muffins will require a little more time to complete baking.
Notes
Variation: Dust buttered pans with oatmeal and omit raspberries. Serve muffins warm with seedless raspberry jam to enjoy the flavor combination of chocolate and raspberries.