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Burstin' Berries Double Chocolate Muffins
Prep Time: 15 min
Cook Time: 35 min
Servings: 12 muffins
Ingredients
1/2 cup Sue Bee Honey
1/2 cup miniature semisweet chocolate chips
2/3 cup strawberries
3/4 cup skim milk
1 1/4 teaspoons vanilla extract
1/4 cup becel margarine
1 2/3 cups all-purpose flour
1 egg
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup unsweetened cocoa
3 tablespoons sugar
1/4 cup raspberry preserves
Directions
- NOTE: If using frozen strawberries, chop and mix into muffins when still completely frozen.
- In a medium bowl combine flour, sugar, cocoa, baking powder, and salt. Set aside.
- In a large bowl whisk egg. Add honey, melted margarine, and vanilla. Whisk till well combined. Add skim milk, whisk till combined.
- Add flour mixture into wet mixture, stir until almost combined. Add in strawberries and chocolate chips, stir until just combined.
- Spray 12 muffin tins with cooking spray. Spoon about 1 tbsp of batter into the bottom of each cup just so the batter fills the bottom of each cup. Spoon about 1 heaping tsp of raspberry preserves into the centre of the muffin tin on top of the base of batter. Gently spoon remaining batter on top of each muffin ensuring the preserves are completely covered.
- Bake at 400F for 15-20 minutes. Muffins are done when toothpick inserted in muffin comes out clean.
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