Raspberry Chocolate Mini Muffins
Dharmini at CookwithD.com
These wonderful little treats are easy to make with very little prep time. They are perfect for a special day or for a sweet fix in the morning. You can make them less sweet by using dark chocolate. You can also use butter instead of shortening to make it even yummier. This recipe makes 24 minis.
½ cup Coconut flour
½ cup Shortening or butter
½ cup Maple syrup
½ tbsp Vanilla extract
½ tsp Salt
¼ tsp Baking Soda
1 cup fresh or frozen Raspberries
½ cup mini semisweet or dark Chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, blend the flour, eggs, shortening, maple syrup, vanilla, salt and baking soda. When it is all blended well, add the raspberries and chocolate chips and stir gently.
Use a non-stick mini muffin pan or use mini muffin liners for a regular mini muffin pan.
Using a spoon fill each muffin cup with the batter just to the top. Make sure you distribute the raspberries and chocolate chips evenly in all the cups.
Bake for 30 -35 minutes. Enjoy!