Delicious breakfast with muffins and hot coffee

Raspberry Chocolate Chunk Muffins

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A whole grain raspberry muffin with a hint of chocolate sweetness. Oh, so good!

Ingredients

Instructions

Preheat oven to 400°F.  Line a 12 cup muffin pan.
In a large bowl, combine oats and milk.
Microwave on high until the oats are creamy and tender, about 3 minutes.  Set aside.
In another large bowl, combine the flour, cornmeal, bran, baking powder and salt.  Whisk to blend.
Add honey, oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy.
Mix in chocolate chunks. Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full.
Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
Transfer the muffins to a wire rack and let cool completely.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact