Raspberry And Chocolate Muffins

• 1/2 cup sell-raising flour
• 1/2 tsp baking powder
• 2/3 cup rolled oats
• 1/2 cup light soft brown sugar
• 2 tbsp dark chocolate chips
• 2 tbsp white chocolate chips
• 1 large egg
• 1/2 cup 2% milk
• 1/4 cup canola or light olive oil
• 1 cup frozen raspberries
• None None powdered sugar, to dust (optional)

1. Preheat the oven to 400u0b0F. Line 18 holes of 2 x 12 hole muffin trays with paper liners.
2. Sift the flour and baking powder into a large bowl. Add the oats, sugar and chocolate chips. Whisk the egg, milk and oil in a medium bowl and pour into flour mixture. Stir until just combined. Fold in the raspberries.
3. Spoon the mixture into the paper liners. Bake for 20 mins or until risen and golden and a skewer inserted in the center of one muffin comes out clean (swap the trays on the shelves halfway through cooking). Leave the muffins in the trays for 5 mins then transfer to a wire rack to cool. Dust lightly with powdered sugar to serve, if desired.

sellraising, baking powder, rolled oats, light soft brown sugar, chocolate chips, white chocolate chips, egg, milk, light olive oil, frozen raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/23525 (may not work)