Dessert,  Food,  Fruit,  Muffins

Raspberry Shortcake…Well, sort of.

May 18, 2011 /

I have a confession…

I am totally excited about Friday! Why you ask?? Well, because a band named Hot Lunch is playing at a bar named Maximum Capacity in Chicopee, Mass. Did you just say hot lunch? YES I DID! It is a local band that I come to know and love. They however have not had a show in a very long time so I am so excited to go out and support them this Friday. I even talked to 3 of the band members on this past Saturday putting in my requests for their playlist, haha. I’ll be the one down in front dancing around singing at the top of my lungs  :-D.

Now onto the recipe, shall we? I love strawberry shortcake just as much as the next girl…but I wanted to try something a little different. Why not spice things up a bit? I was craving some chocolate so I wanted to make something that would curb my craving but was also healthy and super tasty. How about raspberry shortcake…well, sort of…

What if I made a chocolate chip muffin…

Okay, we are off to a good start

…and I sprinkle raspberries on top…

Even better

…and then put whipped cream on top of that!

Going once, going twice, S O L D!

I have to say I definitely patted myself on the back for this one. I was happy with my idea, now it was just up to me to make it!

Ingredients for Raspberry shortcake:

  • 1/3 cup whole wheat flour
  • 2/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1 cup light sour cream (trust me on this)
  • 2 tablespoons canola oil
  • 1/2 cup skim milk
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  • fresh raspberries
  • whipped cream, homemade or store bought

Preheat oven to 400º.

Spray a cupcake/muffin pan with cooking spray. Make sure you get the cups completely coated.

In a large bowl, combine your flours, baking powder, baking soda, and salt. In a separate bowl whisk together the eggs, sour cream (I know this seems a little strange and if you are extremely weary, you can substitute plain or vanilla yogurt here. I however didn’t have any yogurt on hand so I used what I had and sour cream works great in things like this), oil, milk, sugar, and vanilla. Add the dry ingredients to the wet and stir until everything is moistened, do not over mix! Fold in your chocolate chips and spoon your batter into your pan, about 2/3 full.

Bake for 20-25 minutes or until golden brown. Make sure you do your trick to make sure they are done, stick a toothpick into the center and if it comes out clean they are done! Let the little “cakes” cool in the pan for about 10-15 minutes.

Once they have cooled, cut one of those gorgeous little things in half and drop some whipped cream and raspberries on top and TADA!! You have Raspberry Shortcake…sort of! 😉


200 calories worth and it totally hit the spot, let me tell you…it was exactly what I needed! Sounds a little strange I know, but definitely NomNoms worthy! 😉

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