I brought muffins to class and I guess they were a hit. I had several requests for the recipe – here it is.
Jumbo Raspberry & Chocolate muffins:
4¾ cups all purpose flour 1 cup granulated sugar 1½ tsp. almond flavouring chocolate chips (sorry, I don’t measure these, probably about a cup) 2 Tbsp. baking powder 1¼ tsp. salt 2 cups frozen raspberries (no need to thaw) 2 large eggs, lightly beaten Milk ¾ cup canola oil
This makes 12 really big muffins. Combine the flour, sugar, baking powder and salt. Stir in the frozen berries. Add chocolate chips. Stir these together gently.
Put eggs in a 4 cup measuring cup and add enough milk to measure 2 cups. Add the almond flavour here. Add oil and whisk until blended. Make a well in the centre of the flour mixture and pour in the milk mixture. Gently fold dry ingredients into wet ingredients just until all is moist.
Grease your muffin pans well, even across the tops as these muffins spill out over the tops. The batter will be well above the surface of the pan, as much as an inch.
Bake at 400°F (200°C) about 30 minutes or until tops are firm to the touch. I usually test with a toothpick to see if it comes out clean, too. Bring me one next time you come in!