Raspberry Chocolate Chunk Muffins

Raspberry Chocolate Chunk Muffins

What You Will Need:

2 c all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 c granulated sugar

4 eggs

1 tsp pure vanilla extract

3 Tbsp Patricia & Paul Blenheim Apricot White Balsamic

2 Tbsp 2% milk

¾ c Patricia & Paul Persian Lime Infused EVOO

1-1/2 c frozen raspberries

½ c dark chocolate chunks

3 tsp grated lime zest

Preheat the oven to 350F. Line muffin tin with paper liners.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Using a hand mixer, beat the sugar, eggs, and vanilla on high speed until frothy, pale, and creamy for 2-3 minutes. Add the balsamic and milk and continue to beat for 1 minute. Switch off the mixer and slowly drizzle in the olive oil. Using a wooden spoon or a spatula gently fold the olive oil, raspberries and chocolate chunks into the flour mixture until just combined. Fill the muffin cups three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.