Crushed Raspberry Chocolate Oat Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1 stick Crisco butter
• 2-1/4 cups light brown sugar
• 1 cup Quaker Oats
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 1 cup milk
• 1 cup Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips
• 8 oz. raspberries

1. Preheat oven to 400 degrees F
2. Combine flour, salt, sugar, brown sugar and mix together.
3. Add in the milk, eggs, sour cream, butter, vanilla extract. Mix until just smooth.
4. Stir in raspberries (as you whisk together the raspberries will be "crushed"), oats and chocolate chips.
5. Slowly put batter into prepared muffin liners. I filled mine up to the brim so they would rise higher to have a larger top.
6. Optional: add more chocolate chips or raspberries on top.
7. Put in oven for 25-30 minutes or until muffin tops are nice golden brown color.

flour, baking soda, salt, granulated sugar, butter, light brown sugar, oats, vanilla, eggs, sour cream, milk, ghirardelli, raspberries

Taken from food52.com/recipes/24708-crushed-raspberry-chocolate-oat-muffins (may not work)