Chocolate Chunk Pistachio Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces sweet chocolate, coarsely chopped and divided
• 1/2 cup pistachios, coarsely chopped and divided
• 1 cup milk
• 1/2 cup butter, melted
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 1 egg, slightly beated
• 1/3 cup seedless raspberry jam

Directions

1. 1

   Heat oven to 375 degrees. Line muffin cups with paper cups.

2. 2

   In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda, and salt; mix well. Set aside 1/3 cup chopped chocolate and 2 tablespoons chopped pistachios and add the remaining into the dry ingredients.

3. 3

   In a small bowl combine milk, butter, lemon peel, vanilla, and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.

4. 4

   Fill each paper-lined muffin cup with 1 heaping tablespoons of batter. Spoon half a teaspoon of jam into each cup. Spoon 1 heaping tablespoon of batter onto of the jam. Top with reserved chocolate and pistachios.

5. 5

   Bake at 375 degrees for 15 to 20 minutes or until toothpic inserted in center comes out clean. Cool for 5 minutes; remove from pan.