Double Chocolate Raspberry Muffins



  1. Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, espresso powder and sugar;set aside.
  3. In a medium bowl, whisk together milk, oil, egg and vanilla extract. Add flour mixture and hand stir until just blended. Gently fold in 3/4 cup of chocolate chips raspberries.
  4. Distribute the batter evenly among prepared  muffin cups. Sprinkle the remaining 1/4 cup chocolate chips on top and bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan for five minutes then transfer to wire rack to cool completely.

Yields: 12 muffins

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