his Chocolate Raspberry Tea Cakes

Chocolate Raspberry Tea Cakes

Serves: 6

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
Prep Time:
Cook Time:
Total Time:


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


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

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