INGREDIENTS
2 t (500 ml) of flour
1 c. tsp (5 mL) baking powder
1 c. tsp (5 mL) baking soda
1/4 tsp. tsp (1 mL) salt
1/2 cup (125 mL) softened butter
1/2 cup (125 mL) sugar
2 eggs
1 c. tsp (5 mL) vanilla
2 c. tsp (10 mL) lemon juice
1 cup (250 mL) light sour cream
1/2 cup (125 ml) dark chocolate chips
3/4 cup (180 ml) coconut shavings unsweetened, toasted, coarsely crumbled
1 1/2 cups (375 mL) raspberries
1 c. to tab (15 ml) white granulated sugar (optional)
PREPARATION
1. In a bowl, combine flour, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer, beat butter until creamy. Add sugar and beat for about 2 minutes or until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon juice. Add the dry ingredients booked twice, alternating with sour cream. Add chocolate and coconut and mix gently with a wooden spoon. Gently fold in raspberries. Spoon batter into muffin tins lined with paper or buttered molds. Spraying sugar, if desired.
3. Bake in preheated oven at 375 ° F (190 ° C) for 18-25 minutes or until toothpick inserted in center of muffin comes out clean. Put the pan on a rack and let cool for 5 minutes. Remove muffins from pan and cool completely on wire rack.
(The muffins will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.)
Makes about 15 muffins.
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