Chocolate Raspberry Muffins
rec.food.baking/Aniahan (1997)
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
Yield: 12 muffins

1 (15 oz) can raspberries*
2 cups self-rising flour
1/2 cup sugar
1/2 cup chocolate bits or chips
1 egg, lightly beaten
2 oz melted butter
3/4 cup buttermilk

* Use canned raspberries and syrup.

Preheat oven to 375F, prepare muffin pans (grease or use paper liners).

Pour undrained raspberries into a pan, bring to a boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool.

Combine the sifted flour, sugar and chocolate in a bowl.

Mix egg, butter and buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture.

Spoon into pans and bake for about 15 minutes or until done.