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    Chocolate Raspberry Muffins

    List of Ingredients

    15 oz canned raspberries
    2 c self-rising flour
    1/2 c sugar
    1/2 c chocolate bits or chips
    1 lightly beaten egg
    2 oz melted butter
    3/4 c buttermilk

    Preheat oven to 375F, prepare pans. Pour undrained raspberries
    into a pan, bring to a boil, boil without stirring for about 12
    minutes, or until mixture is thick and a jam-like consistency;
    cool. Combine the sifted flour, sugar and chocolate in a bowl.
    Mix egg, butter and buttermilk. Stir dry mix into wet mix until
    just combined. Gently fold in the raspberry mixture. Spoon into
    pans and bake for about 15 minutes or until done.





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