Thank you, Carolyn! I agree with you ... some of the prize-winning cakes are killers after two or three bites. I will do your revised version!

YUM!!!

Bonnie, let me know if you like the revised version or if you would re-revise it, please.

Hope you enjoy!

Bonnie, I thought you might enjoy one of my family's favorites I bake for breakfast on occasion- they are perfect to take to brunches, the office, etc. and quick to make.


Chocolate Raspberry Tea Cakes

1 1/2 C. flour
1/4 C. sugar
1/4. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 C. butter
1/2 C. milk
1 egg
2 C. semi sweet or milk chocolate chips
1/3 C. seedless raspberry jam

Preheat oven to 350. Line or grease 12 muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt. In a small bowl, combine butter, milk and egg (be sure to make sure butter isn't hot or it will cook the eggs!). Add to flour mixture, stirring until just combined. Stir in chocolate chips.
Spoon half of batter into the 12 muffin cups, filling half full. Spoon 1 tsp. of jam into each muffin cup, top w/ remaining batter. Bake for 20-25 minutes or until golden brown.

Notes: my husband prefers I bake them w/out the liners so the whole outside is golden brown, not just the top.
I usually use semi-sweet because milk chocolate chips make them too sweet.

This recipe is delicious and frequently requested by those I have made them for. Enjoy!!

That looks like a really good recipe, laurenzo! For health reasons, I've been trying to avoid muffin recipes that call for butter or margarine. But I've found that, when they call for it to be melted, I can substitute with canola oil and a little bit of butter flavored extract. I'm guessing that, since you say the butter shouldn't be too hot, it is supposed to be melted?

oops, I forgot to write that you need to melt the butter! Thanks for pointing that out. Yup, melt the butter. I may try the canola oil idea as it is certainly much better for you than the stick of butter the recipe calls for. I have made the recipe w/ soy milk too and you can't taste the difference. I hope you like them!!

Thanks, laurenzo! The soy milk sounds like a good idea too.

Let me know how they turn out if you decide to make them. I want to know if the flavor is good using canola oil in lieu of butter. I imagine w/ the chocolate chips and raspberry it may not even be missed.

laurenzo, those choc/raspberry tea cakes sound wonderful. That's one of my DH's favorite combos of flavors! I will go with the butter, because I think nothing gives baking a better flavor but CAPH52 has a great idea for when you're feeling like being a little healthier. I make things like this so seldom, though, and always share them with others so I don't have enough that's sinful to make much difference! Thanks very much! (I will use the semi-sweet, as I have lost a LOT of my sweet tooth as I get older.)

I know what you mean about not eating enough to make a difference, Bonnie. But my concern is my 17 year old son who will eat several at a time! And doesn't need the cholesterol any more than I do!

CAPH52, my son is 39 now, but I do remember when he could polish off a pan of freshly baked brownies or cookies while I was at a meeting at church! I used to have to hide food if I really wanted it later!

LOL, Bonnie! I can relate to that!

I think you'll find these good enough that you'll want to share them to avoid eating the whole batch. I make them every new school year for my children's teachers and they love them! If I make them at home, the dozen are eaten within 24 hrs and there are only 5 of us! They taste good right out of the oven and later on when the chocolate chips solidify and it is more like a 3D cookie!

Yumo laurenzo...is it ok if I make them, or does bonniebroad need to do it and send them to me????

They'd never make it to you, so you'd better make your own! I just addressed it to her since I got the banana bread recipe from her but of course, it is open to any chocolate lover!!