Bread Recipes
Raspberry Filled Chocolate Muffins
Yield: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1 cup milk
- 1 tablespoon vinegar
- 1/3 cup raspberry preserves
- Confectioners' sugar
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, sift together flour, cocoa, sugar, baking soda and salt. Stir and make a well in the center.
- Pour the melted butter, milk, and vinegar into the well. Stir until all ingredients are moist.
- Place cupcake liners in muffin tin and spoon a full tablespoon of batter into each liner.
- Place 1 teaspoon of preserves on top of the batter. Cover with an additional tablespoon of batter, sealing the preserves into the center.
- Bake for 20 to 25 minutes.
- Remove from oven and sprinkle with confectioners' sugar. Let cool on rack.