Chocolate Raspberry Tea Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing. Ingredients:
3/4 cup king arthur unbleached 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:
1. 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.
2. Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
3. 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.
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