Try this Raspberry-Chocolate Mini Muffins recipe, or contribute your own.
Suggest a better descriptionDissolve 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 miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and 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. Serve warm.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 66 | ||
Calories from Fat: 41 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 1256.8mg | 43 % | |
Potassium 36mg | 1 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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