Berry Chocolate Muffins

• 1 cup Whole Milk
• 1/2 cups Vegetable Oil
• 1 whole Egg
• 2 teaspoons Lemon Juice
• 2 cups All-purpose Flour
• 2/3 cups Organic Cane Sugar, Plus More For Dusting
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups White Chocolate Chips
• 1/2 cups Semisweet Chocolate Chips
• 1 cup Strawberries, Chopped
• 1 cup Frozen Raspberries

1. Preheat oven to 375 degrees. Grease muffin tins with butter, or spray with oil.
2. Whisk together the milk, oil, egg, and lemon juice. In a separate bowl, whisk or sift together the flour, sugar, baking powder, and salt. Add the dry mixture and both types of chocolate chips to the wet ingredients and stir just until combined. Gently fold in the berries. Be careful not to overmix.
3. Divide the batter among 12 muffin cups and sprinkle with sugar.
4. Bake approximately 22-25 minutes. Muffins are done when a toothpick inserted in the muffins comes out clean.

milk, vegetable oil, egg, lemon juice, allpurpose, sugar, baking powder, ubc, white chocolate chips, chocolate chips, strawberries, frozen raspberries

Taken from tastykitchen.com/recipes/breads/berry-chocolate-muffins/ (may not work)