Saturday, April 5, 2008

Raspberry Chocolate Mini Muffins

Note: check yield, makes 16 mini muffins
  • 2 Tbsp baking cocoa
  • ¼ C boiling water
  • ¼ C butter, softened
  • 1/3 C sugar
  • 1 egg
  • 2/3 C all-purpose flour
  • ½ tsp baking powder
  • 4 tsp seedless raspberry jam
  • 2 Tbsp chopped sliced almonds
  • 1 tsp coarse sugar (optional)
1. Dissolve cocoa in water; let stand until cool. Meanwhile, in small mixing bowl, cream butter and sugar. Add egg; mix well. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
2. Fill paper-lined miniature muffin cups half full. Drop ¼ teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar.
3. Bake at 350°F for 10-12 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

Yield 16 muffins

Robyn's notes: these are great. Prep takes some time, about 40 minutes, but with the short baking time they're ready in less than an hour.

Nutritional Information: Calories 76; Fat 4g; Saturated Fat 2g; Cholesterol 21mg; Sodium 4mg; Carbohydrate 10g; Fiber trace; Protein 1g
Dietary Exchange: 1 Starch

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