Author Notes: When we moved into our house, we kept getting caught on the overgrown thorny bush by our back deck. We had full intentions to trim it back or even uproot it entirely, until our friends came over for fondue one night. Turns out, she could identify it as a black raspberry bush. As you can imagine, our plans to pull up the bush vanished entirely. —SavvyJulie
cups whole wheat pastry flour
tablespoon baking powder
teaspoon baking soda
cup brown sugar
cup real maple syrup
cups low-fat milk
ounces nonfat Greek yogurt
cups black raspberries
cup chocolate chips
- Preheat the oven to 500F. Grease a muffin tin or line one with papers.
- In a large mixing bowl, stir together the flour, salt, baking powder, baking soda and brown sugar.
- In a medium mixing bowl, beat the eggs. Using a whisk, stir in the maple syrup, milk and yogurt, beating until completely combined.
- Fold the wet ingredients into the dry, stopping as soon as the dry ingredients are incorporated. Gently stir in the raspberries and chocolate chips.
- Fill the prepared muffin tin so that each cup is about 3/4 full. Slide the pan into the oven and immediately decrease the temperature to 400F. Bake for 18-20 minutes, or until the tops are browned and somewhat firm.
- Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- This recipe was entered in the contest for Your Best Raspberries