Recipe - Raspberry Muffins w/ Chocolate Chips

Continuing on the muffin theme the last 24hrs, here is the last one for now. After making the cranberry ones, I thought 'what would it be like to use fresh raspberries?'... so I did. I gave some of these to my mother (who can eat gluten) and she seriously could NOT tell the difference between this and something with wheat based flour! I was so happy to hear that!

I took the basic recipe for the cranberry muffins posted before but omitted any thing orange and changed the half cup of blueberries and cranberries by 1 cup raspberries and 1/2 cup dark chocolate chips (semi sweet if your in the USA work well).

Raspberry Muffins w/ Chocolate Chips

Ingredients
2 cups GF flour mix
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt (optional)
1 1/4th cup milk
1/4 cup butter, melted
1 cup fresh raspberries
1/2 cup dark chocolate chips
1 tsp vanilla
2 eggs
1-2 extra TBS sugar

Directions
Preheat oven to 400f or 200c.

In large bowl combine GF flour mix, sugar, baking powder, baking soda and salt if using until sugar is mixed well throughout. Add milk starting with 1 cup, butter, orange zest (or orange juice if using), vanilla and eggs. With a mixer, beat mixture on medium speed until no lumps are left and mixture seems to of lightened a bit. If mixture is too thick, add remaining 1/4th cup milk 1 TBS at a time until desired thickness. Let mixture sit for 10 minutes.

While letting mixture set, prepare your muffin tin. Again with either liners or lightly grease each. This recipe will make over 12 muffins.

After letting mixture sit, give it a good whisk to make sure every thing is still well combined and then stir in the chocolate chips and GENTLY fold in the fresh raspberries... and be extra gentle or you will end up with red mush instead of muffin batter.

Pour mixture into muffin tin about 3/4th full. Sprinkle each lightly with remaining sugar.

Bake in preheated oven for 18-20mins or until toothpick in middle comes out clean or if you hit a chocolate chip, retry.