Raspberry Chocolate Chip Muffins
Prairie Manor Bed & Breakfast
Goshen, Indiana
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2 cups flour
2 teaspoons baking powder
1 heaping cup semisweet chocolate mini-morsels
1/4 pound (1 stick) softened butter
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
1/2 cup milk
2 cups fresh raspberries (may substitute unsweetened frozen)

Sift flour with baking powder. Mix in mini-morsels. Set aside. With an electric mixer, beat softened butter with sugar until pale and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Spoon into prepared muffin tin and bake at 375 degrees for 25 to 30 minutes. Cool for 10 minutes before unmolding.