Double Chocolate Raspberry Muffins

• 1-1/4 cup Unbleached All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 3/4 cups Granulated Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/3 cups Canola Or Vegetable Oil
• 1 Egg
• 1/3 cups Milk
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Non-fat Plain Greek Yogurt
• 1 pint Fresh Raspberries
• 1/2 cups Dark Chocolate Chips, Plus More For Topping

1. Preheat oven to 350 F. Grease a 12-cup regular muffin pan or line it with paper baking cups. Set aside.
2. In a large bowl, whisk together flour, cocoa powder, sugar, salt and baking powder. In a separate large bowl, whisk together oil, egg, milk, vanilla and Greek yogurt.
3. Pour dry ingredients into wet ingredients and stir until just combined. Fold in 1 cup raspberries and 1/2 cup dark chocolate chips.
4. Spoon batter evenly into prepared baking cups. Top batter with remaining raspberries and a few extra dark chocolate chips. Bake 30 minutes or until a toothpick inserted in the center of each muffin comes out clean.
5. Remove muffin pan from oven and let muffins cool 5 minutes in pan. Remove muffins from pan and let cool on a cooling rack.
6. Recipe adapted from Kitchen Simplicity.

flour, ubc, sugar, salt, baking powder, vegetable oil, egg, milk, vanilla, nonfat plain greek yogurt, fresh raspberries, chocolate chips

Taken from tastykitchen.com/recipes/breads/double-chocolate-raspberry-muffins-2/ (may not work)