Serves: 5
Total Calories: 646
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat flour
1 1/4 cups unbleached flour
1/2 cup light brown sugar
6 tablespoons unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/4 cup honey
1/4 cup canola oil
1 large egg
2 teaspoons raspberry flavoring
1 teaspoon vanilla extract
GOODIES
3/4 cup firm fresh raspberries washed, patted dry, and halved
1/2 cup mini semisweet chocolate chips
GLAZE
1/4 cup Chambord or other raspberry liquer

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed, taking care not to break the raspberries. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Remove the muffins from the oven and immediately pierce the top of each six or seven times with a skewer or toothpick. Drizzle the liqueur evenly over each muffin.

7. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 646
Calories from Fat: 169

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