February is for Valentine's Day. That means chocolate and something red, and if you are too old to be romantic then you're just too old.
So I thought I would combine romance with healthy food. Recent studies demonstrated that dark chocolate can lower blood pressure. Raspberries provide antioxidants, vitamins and fiber. Milk and yogurt provide a rich source of dietary calcium and whole wheat- flour provides fiber, which is associated with a lower risk of colon cancer.
This is called romancing the food, so here we go! Try these muffins and romance your sweetheart.
Raspberry Chocolate Muffins
Ingredients: |
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1 cup whole-wheat flour.
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1 cup unbleached all-purpose flour.
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3/4 cup sugar.
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1/2 cup milk.
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1/3 cup cooking oil.
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1 tablespoon baking powder.
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1/4 teaspoon salt.
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1-6 ounce carton plain low-fat yogurt.
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2 eggs, slightly beaten.
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1/2 cup chopped pecans.
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1 cup fresh raspberries.
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1 cup semisweet chocolate chunks or pieces.
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Directions:
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Preheat oven to 400 degrees F.
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Prepare 15 to 18 muffin tins (2-1/2 in.) with cooking spray or use paper baking cups.
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In a good size mixing bowl combine salt, baking powder, sugar, and flours. Create a good size indentation in the center after thoroughly mixing.
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In a separate bowl, combine milk, oil, yogurt and eggs. Thoroughly mix the liquids.
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Add liquids all at once to the dry ingredients. Stir just until moistened. Batter will be lumpy. Fold in raspberries and chocolate. Fill muffin cups to about 3/4 full. Sprinkle tops with pecans.
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Bake for about 18 to 20 minutes or until golden brown. Cool on wire rack.
P.S. Unusual tip for the kitchen: Most people view corn as a vegetable, but it's really a whole grain. You know, like cornmeal!
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