Anonymous 2-11-2005

1/2 pound butter -- (2 sticks)

2 cups granulated sugar -- plus some for

sprinkling on top of muffins

4 large eggs

1 cup buttermilk

1/2 cup orange juice

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 12 oz package semisweet chocolate chips

6 ounces frozen raspberries

OR 3/4 cup fresh raspberries

Cream together butter and sugar. Add eggs and beat until smooth. Stir in

buttermilk and orange juice. In a separate bowl, combine flour, baking powder,

baking soda, and salt. Beat dry mixture into the liquid mixture.

Carefully fold the chocolate chips and raspberries until evenly distributed.

Preheat oven to 325�F. Spoon batter into well-greased

large muffin tins, filling wells about three-quarters full. Sprinkle sugar on

top. Bake for about 25 minutes. Rotate pans and bake 15 minutes more. Muffins

are done when a toothpick or skewer inserted in the center of a

muffin comes out clean.