INGREDIENTS

• 2 cup (500 ml) flour


• 1 tsp (5 ml) baking powder


• 1 tsp (5 mL) baking soda


• 1/4 tsp salt


• 1/2 cup (125 mL) softened butter


• 1/2 cup (125 mL) sugar


• 2 eggs


• 1 tsp (5 ml) vanilla


• 2 tsp (10 ml) lemon juice


• 1 cup (250 ml) light sour cream


• 1/2 cup (125 mL) dark chocolate chips


• 3/4 cup (180 mL) unsweetened, grilled, coarsely crumbled coconut chips


• 1 1/2 cup (375 mL) raspberries


• 1 tbsp (15 ml) white crystallized sugar (optional)

PREPARATION

• In a bowl, mix flour, baking powder, baking soda and salt. Book.


• In a large bowl, using an electric mixer, beat butter until creamy. Add sugar and beat for about 2 minutes or until mixture is light and swollen. Add the eggs one by one, beating well after each addition. Stir in vanilla and lemon juice. Stir dry ingredients twice, alternating with sour cream. Add chocolate and coconut and mix gently with a wooden spoon. Gently stir in the raspberries. Divide the dough into muffin pans lined with paper or butter molds. Sprinkle sugar, if desired.


• Bake at 375 ° F (190 ° C) for 18 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Put the mussels on a rack and let cool for 5 minutes. Remove the muffins from the mussels and let cool completely on the grill.


• (The muffins will keep for up to 3 days in the fridge or up to 3 months in the freezer.)


• Makes about 15 muffins.