Raspberry-Chocolate Mini Muffins

Name: Raspberry-Chocolate Mini Muffins
Ingredients: 2 tablespoons baking cocoa; 1/4 cup boiling water; 1/4 cup butter, softened; 1/3 cup sugar; 1 egg; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 4 teaspoons seedless raspberry jam; 2 tablespoons chopped sliced almonds; 1 teaspoon coarse sugar

10 ingredients

3 steps

Ingredients

2 tablespoons baking cocoa
1/4 cup boiling water
1/4 cup butter, softened
1/3 cup sugar
1 egg
2/3 cup 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.