Welcome back my friend Bekki with another terrific treat for your holiday season!
For many of us, we’re starting to settle into cooler
weather; and for others just darn right cold. Bringing out the hoodies, extra blankets and just need more stuff
around that’s warming. This is always the time of year my mother would go all
out and have warm cinnamon rolls after church on Sundays, or delicious breads
for after dinner family movie nights. Or even more often have baked goods for
anyone who stopped by to visit over the holiday season. That’s where these
little mini bundt cakes come in. Raspberry Extra Chip muffins are on the menu
today. The white chocolate chips give that gooey center, and the mini chocolate
chips balance the raspberry to give a smooth, deep and oh so wonderful flavor
everyone will love.Enjoy them with your family, or share with neighbors, co-workers, the mailman..the list is endless!
Raspberry Extra Chip Muffins
2 boxes Jiffy Raspberry Muffin Mix
2 Eggs
¼ c. Half and Half
1 5.3 oz oikos vanilla yogurt
¼ c. mini dark Chocolate chips
¼ c. White Chocolate Chips
Preheat oven to 400 degrees and spray mini bundt pans with
non stick cooking spray, then set aside. In a large bowl add muffin mix, eggs,
half and half, and yogurt then mix to thoroughly combine. Fold in all chips and
fill pans ½ full. Bake 18-23 minutes or until toothpick tested in the center
comes out clean.
Whether you piles them up on your favorite plate on your
counter for guests, or your favorite teacher they’re sure to be a new family
favorite. Enjoy!
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