Choco-Chunk Raspberry Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
  • 10 oz frozen red raspberries in syrup
  • 2 cups all-purpose flour
  • 3 Tbsp SACO Premium Cocoa
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 large eggs, slightly beaten
  • ½ cup milk
  • ⅓ cup cooking oil
  • 6 oz raspberry lowfat yogurt
  • 1¾ cups SACO Chocolate CHUNKS
  1. Preheat oven to 400°F.
  2. Lightly coat 6 jumbo muffin cups with nonstick cooking spray.
  3. Drain raspberries; discard syrup.
  4. In a large mixing bowl stir together flour, cocoa, sugar, baking powder and salt.
  5. Make well in the center.
  6. In a separate mixing bowl beat together eggs, milk, oil and yogurt in medium bowl.
  7. Add egg mixture, all at once, to flour mixture.
  8. Stir just until moistened (batter should be lumpy).
  9. Fold in raspberries and Chunks.
  10. Spoon batter into prepared muffin cups, filling each about ¾ full.
  11. Bake 18 to 20 minutes,  or until golden and a wooden toothpick tests clean.
  12. Cool in pan on wire rack for 5 minutes.
  13. Remove muffins to wire rack to cool slightly.
  14. Best when served warm.
Nutrition Information
Calories: 716 Fat: 31g Saturated fat: 13g Trans fat: 0g Carbohydrates: 116g Sugar: 69g Sodium: 390mg Fiber: 10g Protein: 13g Cholesterol: 65mg
Recipe by SacoFoods at