Chocolate Chunk Raspberry Muffins - cooking recipe

Ingredients

1 (10 ounce) package frozen raspberries in light syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 (6 ounce) container raspberry yogurt
2 cups semisweet chocolate chunks
1/2 cup chopped pecans

Preparation

Preheat oven to 400\u00b0 F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
Drain raspberries; discard syrup.
Combine flour, sugar, baking powder and salt; make well in the center.
Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.