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    Moist, fruit-filled and perfect for lunchboxes or an after school treat! Yield: 12 muffins Prep time: 15 minutes
Cook time: 30 minutes
Difficulty Level: Easy - Moderate
   
 Preheat the oven to 375 degrees. Grease or spray a 12-cup muffin tin. In a medium bowl, whisk together flour, baking powder, salt and mini chocolate chips. Set aside. In a large bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes until light and fluffy. Add eggs, one at a time, beating after each. On low speed, add flour mixture followed by milk, mixing just until combined. Do not overmix. Very gently fold in raspberries. Drop by spoonfuls into prepared pan. Bake for 30 minutes until tops spring back and a tester inserted into the center of a muffin comes out clean. Cool on a metal rack.  Calories 287; Total Fat 13g; Cholesterol 55mg; Sodium 179g; Carbohydrates 40g; Fiber 3g; Sugars 21g; Protein 4g; Vitamin A 7% DV; Vitamin C 9% DV; Calcium 7% DV; Iron 10% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
