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Print this Recipe    Choc Raspberry

Chocolate Raspberry Muffins
Yield: 12 servings

15 oz canned raspberries
2 c self-rising flour
1/2 c sugar
1/2 c chocolate bits or chips
1 lightly beaten egg
2 oz melted butter
3/4 c buttermilk

Preheat oven to 375F, prepare pans. Pour undrained raspberries
into a pan, bring to a boil, boil without stirring for about 12
minutes, or until mixture is thick and a jam-like consistency;
cool. Combine the sifted flour, sugar and chocolate in a bowl.
Mix egg, butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture. Spoon into
pans and bake for about 15 minutes or until done.

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