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Chocolate Raspberry Tea Cakes

Total Time

Prep: 10 min. Bake: 20 min. + cooling


1/2 dozen

WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.


  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup milk chocolate chips
  • 6 teaspoons seedless raspberry jam


  1. In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 each: 255 calories, 12g fat (8g saturated fat), 25mg cholesterol, 221mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 4g protein.

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