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Choco-Chunk Raspberry Muffins

Makes 18 to 20 muffins
Nonstick cooking spray
1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 container (6 oz.) raspberry lowfat yogurt
1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks
1/2 cup chopped pecans

Preheat oven to 400° F. Lightly coat eighteen to twenty 2 1/2-inch
muffin cups with nonstick cooking spray. Drain raspberries; discard
syrup.

Combine flour, sugar, baking powder and salt. Make well in the
center.
Combine eggs, milk, oil and yogurt in medium bowl. Add egg mixture
all at once to flour mixture. Stir just until moistened (batter
should be lumpy). Fold in raspberries and chunks. Spoon batter into
prepared muffin cups, filling each about 3/4 full. Sprinkle with
pecans.

Bake for 18 to 20 minutes or until golden and a wooden toothpick
inserted in centers comes out clean. Cool in pan on wire rack for 5
minutes. Remove muffins to wire rack to cool slightly; serve warm.

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