Chocolate Raspberry Tea Cakes
Yield: 12 servings
1 1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup milk
1 egg
2 cups (11 1/2 ounce package) milk chocolate chips
1/3 cup seedless raspberry jam
Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In
a large bowl, stir together flour, sugar, brown sugar, baking powder and
salt. In a small bowl, combine butter, milk and egg. Add to flour mixture,
stirring just until combined. Stir in milk chocolate chips. Spoon 1/2 of
the batter into the 12 muffin cups, filling 1/2 full. Spoon 1 teaspoon jam
into each muffin cup; top with remaining batter. Bake at 350 degrees for
20 to 25 minutes, or until golden brown. Serve warm with additional jam,
if desired
..
Source: The Sharon Herald, Sharon, PA
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