Chocolate Raspberry Tea Cakes
Serves:
6
Prep Time:
Cook Time:
Total Time:
The flavor compliment of the raspberry to the chocolate is very pleasing. I like to substitute fresh raspberries for the jam in this recipe.
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1/2 dozen.
Source: tasteofhome.com
