Raspberry-Chocolate Mini Muffins
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 40 min. Bake: 10 min.
Ingredients:
- 2 tablespoons baking cocoa
- 1/4 cup boiling water
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 4 teaspoons seedless raspberry jam
- 2 tablespoons chopped sliced almonds
- 1 teaspoon coarse sugar
Method:
- Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar. Add egg; mix well. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
- Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar.
- Bake at 350° 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.
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