Raspberry-Chocolate Mini Muffins Recipe

Nutrition Facts

  • One serving:
  • 1 muffin
  • Calories:
  • 76
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 46 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


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Raspberry-Chocolate Mini Muffins

Cooking for 2

These delicious little bites from Wendy Nickel of Kiester, Minnesota have a surprise inside: a sweet raspberry jam filling. They're easy to make, fast to bake...and oh, so good! "My husband ate almost the entire batch of these tasty morsels," Wendy says.

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

Directions:

Dissolve cocoa in water; let stand until cool. Meanwhile, in a small mixing 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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