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Raspberry-Chocolate Mini Muffins
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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
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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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |