Monday, July 20, 2015

Chocolate Chip Raspberry Muffins:

We have had so much rain where I live lately! I'm normally all about the rainy days, but even I'm starting to wish for a little sun now and then! Last month, we only had 6 days without rain. So far, this month, it's rained every single day!
But I'm thankful for the rain, and I know other places would love to have it, so I'm not complaining!
One thing about rainy days, though, is it just makes me want to bake!
I was craving muffins one morning, and decided to give these a try. I'm not normally crazy about raspberries (I don't like the fuzzy feeling on the roof of my mouth!), but I loved them in these muffins!
They were light and fluffy, yet yummy!
And they tasted so perfect on this dreary, rainy day!
But, rain or shine, and with or without the glaze, I hope you'll give these a try!!

1/2 cup butter, melted
3/4 cup milk
2 eggs
1 & 3/4 cup Flour
1 tsp. xanthan gum
3/4 cup sugar
1 tblsp. baking powder
1/2 tsp. salt
2 cups chocolate chips
2 cups raspberries (fresh or frozen)

1/3 cup powder sugar

In a large bowl, whisk together butter, milk and eggs. In a medium bowl, whisk together flour, xanthan gum, sugar, baking powder, salt and chocolate chips. Slowly pour dry mixture into milk mixture, stirring with a spatula as you pour. Mix just until combined.
Add berries, and stir very gently to incorporate.
Using an ice cream scoop, pour into paper-lined muffin cups.
Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in the center comes out clean, and muffins are very light golden brown.
Let cool in pans for 10 minute.
Place a cooling rack over a piece of wax paper, and transfer the muffins from the pans to the cooling wrack. Let stand 10 more minutes.
Mix up glaze by adding milk to the powder sugar, one teaspoon at a time, until mixture reaches a thick, yet pour-able consistency.
Drizzle over muffins and let stand for about 5 minutes until glaze is set.
Serve or let cool completely before storing in an airtight container.

-If you do not want these to be gluten-free, just use regular flour, and omit the xanthan gum.
-I love my muffins to have a slightly crunchy top, so after these were done baking, I actually put them under the broiler for just a minute, to give them a darker brown color and to make the tops just a tad crispy. 

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