Double Raspberry Chocolate Chip Muffins

I’ve been working on this concept (pureed raspberries as the liquid base for a muffin) for a while, and I finally came up with a recipe that works. The whole raspberries make the flavor even stronger, and the chocolate chips are a nice counterpoint.

12 oz. package frozen raspberries
1/3 – ½ cup sour cream, yogurt or a combination of yogurt and heavy cream
½ cup oats, either regular or quick-cooking

1 cup unbleached all-purpose flour
½ cup whole wheat pastry flour (or regular wheat flour)
½ t. baking soda
1 t. baking powder
½ t. salt

2/3 cup sugar, divided
2 eggs
¼ cup canola oil

¼ — ½ cup chocolate chips (to taste)
turbinado sugar (optional)

(1) Combine 8 oz. (2÷3 of the package) raspberries, thawed, and 1/3 cup sugar. (Leave the remaining 4 oz. of raspberries in the freezer). Let sit at room temperature for at least one hour, or in refrigerator for up to a few days. This will allow the raspberry flavor to intensify.

(2) Push raspberries through fine mesh sieve or food mill; discard seeds.

(3) Preheat oven to 400 degrees and spray 12 muffin cups with nonstick cooking spray.

(4) Measure enough raspberry purée and sour cream / yogurt to come to 1 ¼ cups. Add oats. Let sit 5–10 minutes.

(5) Combine flours, baking powder, baking soda and salt.

(6) Combine eggs, oil, and remaining 1/3 cup sugar. Add oat mixture. Add to flour mixture. Stir in chocolate chips and remaining raspberries.

(7) Pour batter into prepared cups and sprinkle with optional turbinado sugar.

(8) Bake for about 25 minutes, or until muffins are golden brown and a toothpick comes out with only a few crumbs.

These muffins are very moist but also relatively low fat, which makes them vulnerable to spoiliage. I’d suggest freezing any that you don’t think you’ll eat within a couple days.