Black Raspberry & Chocolate Muffins!

                                                                       

Oh my word, my two favorite flavors in one amazing muffin! Moist, intense with chocolate & juicy berry, this is one wonderful muffin! 2 ways to make these, leave berries whole & stir them in or do like I did this time, mash & strain berries through a fine mesh sieve or cheesecloth to remove the seeds!

2 Cups Flour

1/2 Cup Baking Cocoa

1 Cup Sugar

1 Tablespoon Baking Powder

1 Tsp Salt

2 Eggs Beaten

1 Cup Plain Yogurt

1/4 Vegetable Oil

1 Tsp Vanilla

1 Pint Black Raspberries, mashed & strained through a fine mesh sieve or cheesecloth OR leave berries whole.
OPTIONS TO ADD: 1 Cup Chocolate Chips, 1 Cup Chopped Nuts, almonds would be nice, or 1 Cup White Chocolate Chips

Stir the dry ingredients together , now add the yogurt, beaten eggs, vanilla & oil. Stir with a heavy spoon until combined do not over stir, just get a nice wet batter. Now either fold in those whole berries or stir in the berry puree. Preheat oven to 400. Either spray your muffin pa for 12 muffins or line with cupcake paper liners. I prefer to just spray my pan. I find paper liner a mess to peel & just a nuisance but that is just me! Now divide your batter evenly among the 12 wells. Bake for 20 minutes. Test to be sure the muffins are done. & Remove from oven. Let rest in the pan for about 3 minutes & then dump out onto a clean surface. Place each muffin upright & glaze with the following glaze a option of course!

MUFFIN GLAZE:

1/3 Cup Butter

2 Cups Powdered Sugar

1 Tsp Vanilla

Dash of Salt

2 TBS Hot Water

In a heavy saucepan melt butter add the vanilla & salt & stir. Now stir in the powdered sugar. It will be thick & lumpy, no worries. Now add very hot water 1 tablespoon at a time & stir until you get a syrup consistency, Cook stirring to a full boil. Remove from heat & brush hot glaze onto the hot muffins. Let cool & then YUM!