Chocolate Chunk Raspberry Muffins

• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, slightly beaten
• 1/2 cup milk
• 1/3 cup cooking oil
• 1 (6 ounce) container raspberry yogurt
• 2 cups semisweet chocolate chunks
• 1/2 cup chopped pecans

1. Preheat oven to 400u0b0 F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
2. Drain raspberries; discard syrup.
3. Combine flour, sugar, baking powder and salt; make well in the center.
4. Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
5. Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
6. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
7. Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

frozen raspberries, flour, granulated sugar, baking powder, salt, eggs, milk, cooking oil, raspberry yogurt, semisweet chocolate, pecans

Taken from www.food.com/recipe/chocolate-chunk-raspberry-muffins-172235 (may not work)