Chocolate Raspberry Turnovers

INGREDIENTS

• 1 egg yolk 
• 2 tsp. water 
• Flour 
• 1 puff pastry sheet 
• Semi-sweet chocolate chips 
• Raspberries, frozen or fresh

DIRECTIONS

1. Mix the egg yolk and water together. 
2. Spread some flour on a workspace. Lay out the pastry sheet on the flat, floured surface. Cut the pastry into 3-inch x 3-inch squares. 
3. Brush the egg mixture onto the pastry. 
4. Add two raspberries and a teaspoon of chocolate to the center of each square. 
5. Fold the square over into a triangle. Pinch the edges closed with a fork. 
6. Place on a baking sheet. Repeat for all the pastry squares. 
7. Brush the tops of the pastries with the egg mixture. 
8. Place tray in freezer for 15 minutes.
9. Heat the oven to 375oF. Remove the pan from the freezer and bake for 15 minutes or until golden brown.

Chocolate Raspberry Turnovers (printable)

Standard Muffin Mix

This is a great batter to start making muffins.  Add your favourite fruit or other fixings to create your muffins.

INGREDIENTS:

• 1/2 cup butter, melted
• 3/4 cup milk
• 1/2 tsp. vanilla
• 1 egg
• 2 cups flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cinnamon

OPTIONS:

(a) Add 1 cup frozen fruit for fruit muffins.
(b) Add 1 cup chocolate chips for chocolate chips muffins.

DIRECTIONS:

1. Preheat oven to 400F.
2. Crease or line muffin pan, makes 12 muffins.
3. Mix together butter, milk, vanilla, and egg.
4. In smaller bowl, mix together flour, sugar, baking powder, salt, and cinnamon.
5. Add flour mixture to egg mixture.  Mix until just blended.  May need to add more milk to make the batter moist.
6. Fill muffin pan.
7. Bake for 25 minutes or until golden brown.  Let cool for 5 minutes then transfer to wire rack.

Standard muffin mix (printable)