Raspberry Chocolate Chip Muffins

By dashy_65

Ingredients

• 1-2/3 cups all-purpose flour
• 3/4 cup quick-cooking oats
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 3/4 cup fat-free milk
• 1/3 cup canola oil
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 3/4 cup fresh or frozen unsweetened raspberries
• 1/2 cup miniature semisweet chocolate chips

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.

Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full.

Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: If using frozen raspberries, do not thaw before adding to batter.

Nutritional Analysis: One muffin equals 232 calories, 9 g fat (2 g saturated fat), 20 mg cholesterol, 163 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.