Chocolate Raspberry Tea Cakes
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 servings
|3/4 cup||all-purpose flour|
|2 tablespoons||brown sugar|
|1 teaspoon||baking powder|
|1/4 cup||butter, melted|
|1/2 cup||milk chocolate chips|
|6 teaspoons||seedless raspberry jam|
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.