The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.
made with Hershey’s Chocolate RaspberryCream Filled Chips
Recipe adapted from HERE
2 cups white whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 cup Vanilla soy milk (Silk brand)
1/4 cup canola oil
1/2 raspberry puree (thawed & mashed frozen raspberries)
1 package Hershey’s Chocolate RaspberryCream Filled Chips
Preheat oven to 400 degrees.
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuing cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Add the Hershey’s Chocolate RaspberryCream Filled Chips.
Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Bake for 25 minutes, or until golden.n.
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