| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Chocolate, Breads | 12 | Servings | |
INGREDIENTS
| 15 | oz | Canned Raspberries * |
| 2 | c | Self-Rising Flour |
| 1/2 | c | Sugar |
| 1/2 | c | Chocolate Bits Or Chips |
| 1 | Lightly Beaten Egg | |
| 2 | oz | Melted Butter |
| 3/4 | c | Buttermilk |
INSTRUCTIONS
* 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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