Raspberry Chocolate Chip Muffins

Last summer our youngest daughter spent two weeks in Arkansas hanging with her cousins and brought this recipe home.  Her grandmother made these muffins one of the first mornings of her visit, and she loved them so much that she asked for the recipe and proceeded to make them over and over again while she was there —  for her grandparents, aunts, uncles, cousins, anybody — just so she could eat more of them.  I must say, they are very good.  They're moist, and the dark chocolate chips and sweet raspberries make a great flavor combination.


1/2 c butter (not margarine)
3/4 c white sugar
1 tsp vanilla extract
1 c mini chocolate chips
2 c flour
2 tsp baking powder
1/2 c milk
2 c fresh raspberries

Cream butter and sugar together, and then add the vanilla.  Mix together chocolate chips, flour, and baking powder in a separate bowl.  Now add these dry ingredients, a little at a time, to the creamed mixture.  Slowly add in the milk.  Then fold in the raspberries.  Spoon into muffin tins, sprinkle tops with sugar, and bake at 375 degrees for 20-30 minutes.  Yields 8-10 muffins.