Try this Chocolate Raspberry Muffins recipe, or contribute your own.
Suggest a better description* Use canned raspberries and syrup. ~------------------------------------------------------ Preheat oven to 375F, prepare pans. Pour undrained raspberries into a pan, bring to a boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool. Combine the sifted flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans and bake for about 15 minutes or until done.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 | ||
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Calories: 324 | ||
Calories from Fat: 101 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 321.8mg | 11 % | |
Potassium 122.2mg | 3 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 51.4g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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