Raspberry-Chocolate Mini Muffins |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
These delicious little bites from Wendy Nickel of Kiester, Minnesota have a surprise inside: a sweet raspberry jam filling. They're easy to make, fast to bake...and oh, so good! My husband ate almost the entire batch of these tasty morsels, Wendy says. Ingredients:
2 tablespoons baking cocoa |
1/4 cup boiling water |
1/4 cup butter, softened |
1/3 cup sugar |
1 egg |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
4 teaspoons seedless raspberry jam |
2 tablespoons chopped sliced almonds |
1 teaspoon coarse sugar |
Directions:
1. Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
2. 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.
3. 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.
|
|