Raspberry Chocolate Mini Muffins

Note: check yield, makes 16 mini muffins

• 2 Tbsp baking cocoa
• ¼ C boiling water
• ¼ C butter, softened
• 1/3 C sugar
• 1 egg
• 2/3 C all-purpose flour
• ½ tsp baking powder
• 4 tsp seedless raspberry jam
• 2 Tbsp chopped sliced almonds
• 1 tsp coarse sugar (optional)

1. Dissolve cocoa in water; let stand until cool. Meanwhile, in small mixing bowl, cream butter and sugar. Add egg; mix well. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
2. Fill paper-lined miniature muffin cups half full. Drop ¼ teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar.
3. Bake at 350°F 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

Robyn's notes: these are great. Prep takes some time, about 40 minutes, but with the short baking time they're ready in less than an hour.

Nutritional Information: Calories 76; Fat 4g; Saturated Fat 2g; Cholesterol 21mg; Sodium 4mg; Carbohydrate 10g; Fiber trace; Protein 1g
Dietary Exchange: 1 Starch