Raspberry-Chocolate Mini Muffins

Name: Raspberry-Chocolate Mini Muffins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps chopped sliced almonds; 2 Tbsps baking cocoa; 1 teaspoons baking powder; 59 milliliters butter, softened; 1 egg; 158 milliliters all-purpose flour; 4 teaspoons seedless raspberry jam; 79 milliliters sugar; 1 teaspoon coarse sugar; 59 milliliters boiling water

If you have around 50 minutes to spend in the kitchen, Raspberry-Chocolate Mini Muffins might be a tremendous lacto ovo vegetarian recipe to try. This breakfast has 79 calories, 1g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of raspberry jam, baking cocoa, coarse sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg.

Ingredients you will need

Butter

Cocoa Powder

Cream

Sugar

Water

Egg

Equipment you will use

Bowl

Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter.

Ingredients you will need

Jam

Equipment you will use

Muffin Liners

Sprinkle with almonds and sugar.

Ingredients you will need

Almonds

Sugar

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.

Ingredients you will need

Chocolate