JUMBOS FLAVOR OF THE DAY RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream shortening and sugar together. Add egg and molasses, mix well.
• Sift together dry ingredients, add to shortening mixture, alternating with hot water. Mix well.
• Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes. Remove from cookie sheet, cool. Frost with Butter Frosting and top each cookie with a walnut.

Steps:

• Preheat oven to 425 degrees F. Generously grease a jumbo 6-count muffin pan with nonstick spray or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow.
• Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick.
• Fold in the chocolate chips, then gently fold in the raspberries. Gently to help prevent them from bursting or breaking too much.
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
• Bake in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes or until the tops are lightly golden brown and centers are set.
• Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. Allow to cool for 10 minutes in the pan before serving.
• Serve and enjoy.