**UPDATE** In my own fashion, I constantly try new recipes or try to improve the ones I have. I have tried many (MANY!) different kinds of muffin recipes. I have a friend that makes them with yogurt and they are the lightest, spongiest, muffins that will MELT in your mouth. Well in my on way, I decided to set out to find another recipe. This recipe is NOT the same as my old one and has been updated to reflect my new one**

You will never forget these! This recipe is terrific and gives you that unexpected delicious taste with the Chocolate chips in them.

Enjoy!


Raspberry and Chocolate Chip Muffins

2 cups hard white flour (you can mix soft white with hard white to add more gluten or "lift" to the muffins)
1/4 cup Sucanat (Organic Sugar is what I use)
4 tsp baking powder
1/2 teaspoon salt
1 tsp vanilla
1 1/4 cup plain yogurt (I make my own organic yogurt, but you can use Stonyfield)
2 eggs
1/2 c milk with a small amount of vinegar added (or 1/2 c buttermilk)
1/2 stick butter
1 1/4 c raspberries (I bought organic frozen and I chopped them in a chopper)
1 c chocolate chips (I used Giradelli)

Directions

Preheat oven to 425 degrees.
Spray muffin pan (I used minis)

For muffins: Combine flour, sucanat, baking powder, soda, salt in large bowl.

Beat together yogurt, eggs, butter, in small bowl.

Add to flour mixture; stir just until dry ingredients are moistened.

If batter is too thick, add a little bit of buttermilk until it's smooth.  You do NOT want a cake batter.  You want a very thick batter but not a paste.

Gently fold in raspberries (fresh or frozen but not thawed to keep from Leaking color) and chocolate chips.

Spoon batter into muffin tins to top.

Bake at 425 for 5 minutes.  While muffins are in the oven, change tempt o 375 and bake 15 more minutes or until golden brown.

Cool in pan for 10 minutes.