Sunday, August 16, 2015

Raspberry Muffins with Pecans and Mini Chocolate Chips


I think I must have been craving carbs this morning!  I'm getting ready for a half marathon next month, so I was up early to get in my longer run (7 miles) on this blazing hot day.  After I got back, I just had to have some muffins!  I remembered some raspberries that I bought the other day.  They were rapidly reaching their do-or-die moment, so I decided to use them up before it was too late. 

I always have chocolate chips in the refrigerator.  With four nephews, I need to be ready to make cookies at all times!  It made perfect sense to throw those in, too - and pecans . . . well . . . just because.  

I got out my trusty Better Homes and Gardens cookbook from 1970-something. 

This used to be my mom's cookbook.  She got a new one and almost threw it away!  I had to save it!  I practically learned how to cook out of this book when I was a kid.  Sure, it's a little weird.  It has recipes for molded rice rings and hamburger . . . cupcakes (or whatever those are in the picture).  It has sentimental value, though.  It's a great resource for basic stuff.  I turned to the recipe for Best Ever Muffins and adapted it into this:

Raspberry Muffins with Pecans and Mini Chocolate Chips

Makes 10 muffins


1 cup spelt flour (or all-purpose flour)
¾ cup blended rolled oats (or oat flour if you have it)
¼ cup sugar
2 ½ tsp. baking powder
¾ tsp. salt
1 egg, beaten
¾ cup whole milk
1/3 cup canola oil
1 scant cup fresh raspberries
1/3 cup mini chocolate chips
½ cup pecans, chopped

Non-stick cooking spray

1.  Preheat the oven to 375 degrees.  

2.  Mix the first five ingredients in a medium bowl.  In another small bowl, whisk together the egg, milk, and oil.

3.  Pour the wet ingredients into the medium bowl, add the raspberries, and stir together until just blended.  Fold in the chocolate chips and pecans.

4.  Spray a 12-cup muffin pan with non-stick cooking spray.  Divide the batter between ten of the cups.

5.  Bake for about 17-18 minutes.  I have a convection oven, so you may need to bake yours a bit longer and/or bump up the cooking temperature by 10 degrees or so.  

6.  Allow muffins to cool in the pan for about 5 minutes.  Enjoy!

I have to say, these muffins hit the spot!  They are not very sweet, so if you don't like the natural tartness of raspberries, you may want to up the sugar a little bit.  I thought the slight bit of sweetness from the chocolate chips was enough.  Since I made these as a breakfast treat, I didn't want them to wander over into cupcake territory!

Yes, I put butter on them.  No, I'm not sorry.  Thanks for reading!

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