Valentine's Day Breakfast Treat: Raspberry Chocolate Chip Muffins

Luscious tart raspberries combined with mini chocolate chips make the most decadant muffins and scream Valentine's Day!

Raspberry Chocolate Chip Muffins

One of my all time favorite combinations is raspberry and chocolate.  Wherever I see it combined (chocolate bars, ice cream, chessecake, cupcakes, etc.) I'm there buying it.  So I'm not sure why I haven't made a Raspberry Chocolate Chip Muffin until today, but the coming Valentine's Day sparked my inspiration.

These muffins are made from my basic muffin recipe but are soooo luscious and decadent!  I actually got 8 muffins out of this batch due to all the add-in which is a win in my book!  The addition of fresh raspberries and mini chocolate chips is present throughout the muffin and is filled with tartness surrounded by chocolate.  These truely are Heaven in a muffin.  Perfect for Valentine's Day or actually anyday!

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• fresh raspberries
• mini chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Raspberry Chocolate Chip Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

3/4 of a pint of fresh raspberries

1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in raspberries and chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and chocolate chips to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Winter Wonders: Cranberry Orange Chicken Stir Fry

A winter inspired stir-fry that's a little sweet, a little tart, and a little spicy.  Done in under 30 minutes this Cranberry Orange Chicken Stir Fry will tingle your taste buds!

Cranberry Orange Chicken Stir Fry

I know how you all love stir frys so I'm bringing you a new and unique one I adapted from the Half Baked Harvest blog today.  Aren't they the best for easy go-to weeknight meals?  You can literally whip them up in under 30 minutes.  This winter flavor inspired dish stars tart cranberries and sweet oranges.  We typically combine oranges and cranberries when we bake so why not in savory dishes too?  They are the perfect combination of sweet and tart to go along with a stir fry chicken dish.  

Juicy chicken breasts are cut into bite sized pieces and cooked along with tender broccolini, mandarin oranges, and fresh cranberries.  Add in some spices and cashews then douse everything with a sweet/spicy Thai chili sauce mixture and you have a scrumptious, yet easy, weeknight meal!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts
• broccolini
• fresh or frozen cranberries
• mandarin oranges
• fresh ginger
• powdered ginger
• Thai sweet chili sauce
• soy sauce
• whole cashews
• sesame seeds (optional)
• hot cooked rice (optional)

Substitutions and Variations

• Switch out the broccolini with broccoli, green beans, snap peas, or bok choy

• Use peeled oranges or tangerines (seedless) 

• Serve over lo mien noodles or rice

• Leave out the cashews or use whole peanuts

• If you use dried cranberries: 

1. use unsweetened

2.  reconstitute them in hot water before adding them to the dish.

Kitchen Tips and Notes

• I whisk up the sauce first so that is ready to go when needed.

• It's best to have all your ingredients prepped before you begin to cook because stir fry come together very quickly.

• I would try to use fresh cranberries (or frozen)  If you must use dried see my tip above in the Substitutions and Variations section.

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Cranberry Orange Chicken Stir Fry

serves 4

2 tablespoons canola oil

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon minced fresh ginger
10 oz. (1/2 lb.) broccolini 
1 cup fresh or frozen cranberries
1 11 oz can of mandarin oranges, drained
1/3 cup whole cashews 

optional topping:  sesame seeds 

Sauce:

1 1/4 cups sweet Thai chili sauce
1/3 cup low-sodium soy sauce
1/2 teaspoon ginger paste (or ground ginger)

Optional side dish:  hot cooked rice

Mix the sauce ingredients together in a measuring cup and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the chicken and cook for 5-6 minutes, stirring frequently until browned all over and cooked through. Remove to a plate and set aside.  

Add the remaining oil and the broccolini, cook for 4 minutes.  Add the minced ginger and the cashews, stirring to combine.  Cook until the cashews start to roast and turn brown, 1-2 minutes.   Add the sauce to the vegetables along with the cranberries.  Return the chicken and any accumulated juices back to the skillet and allow the mixture to come to a boil.  Cook for about 5-7 minutes until the cranberries burst and the sauce thickens.  Remove from heat and stir in the mandarin oranges.  

Serve the stir-fry over a bed of rice and garnish with sesame seeds. 

adapted from:  Half Baked Harvest

Mango Pina Colada Smoothie

Add of bit of tangy sweetness to your typical pina colada flavors of pineapple and coconut all in a healthy smoothie.  You will swear you are on a beach somewhere!

 

Mango Pina Colada Smoothie

A great way to start the day is with a healthy smoothie and what better than one that takes you away to a tropical beach.  With flavors of mango, pineapple, and coconut you'll be whisked away to a tripical island in the carribean.

Full of healthy ingredients like pineapple, mango, banana, and coconut milk this smoothie comes together in a few minutes and is full of vitamins and protein.  A satisfying breakfast that tastes like heaven is on the horizon.

Enjoy!

What Ingredients do I need?

• banana
• frozen mango
• frozen pineapple
• coconut milk
• greek yogurt

Substitutions and Variations

• Use coconut flavored greek yogurt for a stronger coconut flavor

• Use any non dairy milk - or use regular milk in place of the coconut milk

• Add a dash of vanilla for a boost of flavor

Kitchen Tips and Notes

• freeze your ripe bananas for making smoothies

• place the liquid in the bottom of the blender to assist in the mixing

• Using frozen fruit make your smoothies slushy and there is no need for ice.

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Mango Pina Colada Smoothie

serves 2

1 cup greek yogurt

1/2 banana
3/4 cup frozen pineapple
3/4 cup frozen mango
1/2 cup lite coconut milk

In a blender add coconut milk, yogurt, and the fruit.  Blend on high until blended.  If the mixture is too thick add an additional splash of coconut milk and blend again.  Serve immediately.