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Chocolate Raspberry Muffins
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15 ounces canned raspberries
2 cups Self-Rising Flour
1/2 cup sugar
1/2 cup chocolate chips
1 lightly beaten egg
2 ounces melted butter
3/4 cup buttermilk
Preheat oven to 375 degrees. Grease muffin 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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