Chocolate Raspberry Tea Cakes

• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg white
• 1/4 cup milk
• 1/4 cup butter, melted
• 1/2 cup milk chocolate chips
• 6 teaspoons seedless raspberry jam

1. In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips.
2. Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter.
3. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

flour, sugar, brown sugar, baking powder, salt, egg, milk, butter, milk chocolate chips, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/chocolate-raspberry-tea-cakes/ (may not work)