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Individual Chocolate-Raspberry Tea Cakes

Individual Chocolate-Raspberry Tea Cakes
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by in Apr 2004

Yield: 12 muffins

From the Candlelite Inn, Bradford, NH


  • 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, melted
  • 1/2 cup milk
  • 1 egg
  • 2 cups milk chocolate chips
  • 1/3 cup seedless raspberry jam


Heat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In a small bowl, combine butter, milk, and egg. Add to the flour mixture, stirring just until combined. Stir in milk chocolate chips. Spoon half of the batter into the paper baking cups, filling each cup half full. Spoon 1 teaspoon raspberry jam into each cup, then top with the remaining batter. Bake 20 to 25 minutes, or until golden brown. Serve warm with more jam, if desired.
Updated Wednesday, March 3rd, 2004

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