I love raspberries, and used to just keep them on hand pretty much all the time. But Yoplait has stopped selling the yogurt that is a necessary ingredient for my favourite dip for them, and the seeds do bother my tummy, so I have had a few times in the last couple years that a package goes bad without me finishing it. This is another way to use just a few when some are in the fridge.
- 1 egg white
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp butter, melted
- 1 Tbsp seedless raspberry jam
- 2 Tbsp flour
- 2 Tbsp cocoa
- 1/4 heaping tsp baking powder
- pinch of salt
- 1 Tbsp milk
- 2 Tbsp chocolate chips
- 6-8 fresh raspberries
- 2 tsp additional cocoa
2. In medium bowl, add egg white and sugar and beat until combined. Add jam and melted butter and stir until mixed. Add flour, cocoa, baking powder and salt and stir until smooth. Stir in milk, then chocolate chips. Pour 1/4th of batter into each muffin liner. Toss four raspberries with 2 tsp cocoa and place two in each liner gently on top of batter. Top with remaining batter, covering completely.
3. Bake at 350°F for 16-18min, or until cake is set. Top each muffin with 1-2 raspberries, barely pressing them into place. Let cool completely.
Robyn's notes: tossing the inner raspberries in cocoa is done to keep them from sinking to the bottom of the liner during baking, without having a clump of white flour in the middle of a lovely brown chocolate muffin. These are good, and since they went from idea to reality in less than 6 hours, I'm pretty pleased with them.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often