Serves: 10
Total Calories: 220

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces sweet cooking chocolate, coarsely chopped
1/2 cup coarsely chopped pistachio nut
1 cup milk
1/2 cup margarine or butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 egg, slightly beaten
1/3 cup seedless raspberry jam

Heat oven to 375°F. Line with paper baking cups or grease bottoms only of 10 jumbo muffin cups. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt mix well. Reserve 1/3 cup of the largest pieces of chopped chocolate reserve 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients. In small bowl, combine milk, margarine, lemon peel, vanilla and egg blend well. Add to dry ingredients all at once stir just until dry ingredients are moistened.

Fill each paper-lined muffin cup with 2 heaping tablespoons batter. Spoon rounded teaspoon jam into center of batter in each cup. Spoon about 1 heaping tablespoon of the remaining batter over jam in each cup. Top each with reserved chopped chocolate and pistachios.

Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pan. Serve warm or cool.

TIP: For regular-sized muffins, line 20 regular-sized muffin cups with paper baking cups or grease bottoms only. Prepare batter as directed above. Fill each paper-lined muffin cup with 1 tablespoon batter. Place rounded 1/2 teaspoon jam in center of batter in each cup. Spoon remaining batter evenly over each filled cup, covering jam. Top each with reserved chopped chocolate and pistachios. Bake at 375°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes remove from pan.

HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.

Nutrition Per Serving (1 muffin): Calories 420 Protein 6g Carbohydrate 54g Fat 20g Sodium 260mg

PICTURE: Top to bottom: Tropical Oat Bran Muffins, Chocolate Chunk Pistachio Muffins

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 220
Calories from Fat: 39

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
04: Breads
Banana-Wheat Quick Bread
Cheddar Thyme Casserole Bread
Cheese-Crusted Flat Bread
Cheese-Filled Parmesan Biscuit Loaves
Chocolate Chunk Pistachio Muffins
Dairyland Date Muffins
Dilly Casserole Bread
Easy Baked Onion Rings
Easy Cheese Batter Bread
Easy English Muffins
Garden Pepper Bread
Golden Gate Snack Bread
Golden Party Loaves
Golden Sesame Loaves
Graham Cracker Brown Bread
Half-Time Spoon Rolls
Honey Granola Bread
Italian Cheese Bread Ring
Lemon Nutmeg Scones
Lemon Raspberry Muffins
Mexican Cilantro Batter Bread
Middleberry Scones
Muffin Mix Buffet Bread
Oat Bran Potato Buns
Old Plantation Rolls
Onion Lover's Twist
Orange-Glazed Tropical Fruit Scones
Pepper Biscuit Pull-Apart
Potato Chive Rolls
Quick Apple Cranberry Pear Muffins
Salsa Bread Olé
Savory Cheese and Scallion Scones
Southwestern Pockets of Cheese Bread
Swedish Whole Wheat Dinner Rolls
The Gaint's Corn Muffins
Tropical Oat Bran Muffins
Whole Wheat Raisin Loaf