Recipes

[LuvAutumn]

I have been making these mini muffins for years. The recipe is from Taste of Home's Easy Appetizers collection.

2 T 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 tsp baking powder

4 tsp seedless raspberry jam

2 Tbsp chopped sliced almonds

1 tsp coarse sugar

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.

Fill paper-lined mini muffin cups half full. Drop 1/4 tsp of jam into the center of each; cover with 2 tsp batter. Sprinkle with almonds and coarse sugar.

Bake at 350 for 10-12 minutes or until toothpick inserted in the chocolate portion comes out clean.

Cool for 5 minutes before removing from pans to a wire rack.

Serve warm.