Raspberry Chocolate Chunk Muffin

Preheat oven to 500 degrees. Line 1 Texas Muffin tin with large cupcake papers and set aside.

In a medium bowl combine

3 cups flour

1/4 cup baking powder

1/2 tsp salt

In another medium bowl add

3/4 cup sugar

1/4 cup brown sugar


2 eggs

Whisk until combined and then add

1 cup buttermilk

1/2 cup veggie oil

1 tsp vanilla

Whisk until combined well and then fold wet ingredients into dry ingredients. ADD

2/3 cups chocolate chunks, fold in until combined and then ADD

1-1/2 cups fresh or frozen (partially thawed) raspberries, fold in gently

Add batter to your already prepared Texas Muffin tin filling until just almost full. Place in oven and turn temperature down from 500 degrees to 375 degrees bake for 25-30 minutes. Once done let pan cool on rack for 10 minutes, remove muffins and let cool completely. ENJOY!!:)

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