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2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspooon salt
3/4 cup mini chocolate chips
1/2 cup Horizon Organic unsalted butter, at room temperature
2/3 cup brown sugar
2 teaspoons vanilla
2 large eggs
1/2 cup Horizon Organic fat-free milk
2 cups frozen or fresh raspberries (if using fresh raspberries, freeze for 30 minutes)
Preheat the oven to 375°F. Grease or spray a 12-cup muffin tin. In a medium bowl, whisk together flour, baking powder, salt and mini chocolate chips. Set aside.
In a large bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes until light and fluffy. Add eggs, one at a time, beating after each. On low speed, add flour mixture followed by milk, mixing just until combined. Do not overmix. Very gently fold in raspberries. Drop by spoonfuls into prepared pan.
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