- 12
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup raspberries, preferably fresh
- 1/2-1 cup chocolate chips or chunks
- Optional: 1/4 cup coarse sprinkle sugar
- 1 package Wildtree Gluten Free Muffin Mix
- 3/4 cup milk, low-fat
- 3 large eggs
- 1/4 cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp vanilla extract
- 1 cup raspberries, preferably fresh
- 1/2-1 cup chocolate chips (optional, make sure they are GF)
- 1/4 cup coarse sprinkle sugar (optional, for sprinkling on top)
Preparation
Step 1
Preheat oven to 475 degrees F.Preheat oven to 475 degrees F.
Line a standard size muffin tin with 12 paper liners or lightly grease.
Mix together dry ingredients until well combined.
Beat milk, vanilla extract, vegetable oil and eggs together until very well combined.
Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.
Gently fold in raspberries and chocolate chips/chunks, and stir just enough to combine them into the batter.
Fill muffin liners approximately 2/3-3/4 of the way full. If desired, sprinkle a bit of coarse sugar over the top of each muffin.
Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.
Bake for approximately 15-20 minutes or until muffins spring back lightly when tops are touched and a toothpick inserted into centers comes out clean.
Remove from oven and let cool.
Store loosely covered.