Raspberry Muffins

Muffins à la Framboise, Eclats de Fève de Cacao
- 4 Tbsp butter
- 1 3/4 C all-purpose flour
- 1/2 C sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 C plain yogurt
- 1/2 C buttermilk / fermented milk / kefir
- 1 C raspberries
Topping:- 1/3 C cacao nibs- 1/4 C brown sugar, preferably unrefined
(Yields 18 small muffins.)

Preheat the oven to (400°F) and grease (or line with paper cups or leave alone if they are silicon) a set of muffin tins.

Melt the butter in the microwave or in a small saucepan, and set aside to cool. In a small bowl, combine the cacao nibs and brown sugar. Set aside.
In a medium mixing-bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir to mix. In another medium bowl, whisk together wet ingredients (butter, egg, yogurt and buttermilk). Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir with a spatula until just combined. Do not overmix. The mixture will be lumpy, that's okay. Fold in the berries.
Spoon the batter into the prepared tins, and sprinkle a bit of the cacao nib mixture on top. Put into the oven to bake for 18 to 20 minutes, until risen and golden. Turn out on a rack to cool, and wait for 10-15 minutes before removing from the tins. Serve warm or completely cooled.

Note that the basic recipe (minus the raspberries and cacao nib topping) is easy-breezy and can be adapted to welcome any other ingredient/topping that you would like in/on your muffs.

I got this from one of my favorite blogs: Chocolate and Zucchini. I have tried multiple main flavorings such as fresh, ripe bananas (delish). Also I tried lemon which was not as moist or flavorful. But this is a great recipe because it's low in fat but super moist, flavorful and fulfills my treat cravings. I have only made this as a loaf and my favorite by far was the one with raspberries. Cocoa nibs can be hard to find. I have seen them at select Whole Foods, but I usually just do some choc chunks.