Chocolate Raspberry Tea Cakes

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 12 muffin cups 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 batter into the 12 muffin cups, filling half full. Spoon 1 teaspoon raspberry jam into each muffin cup; top with remaining batter.

Bake in a preheated 350-degree oven for 20 to 25 minutes or until golden brown. Serve warm with additional jam, if desired.

Yields: 12 muffins

The Candlelite Inn B & B, Bradford, N.H.

AUTHOR: Jerseygirl