Ingredients:
- 150 gr butter, soft
- 150 gr sugar
- 3 eggs
- 100 gr flour
- 50 gr cocoa powder
- 10 gr baking powder
- 1 tbsp cinnamon (optionally drop this to 1 teaspoon of cinnamon)
- 1/4 teaspoon of salt
- 200 gr ground nuts (I used almond flour)
- ~ 4 ounces (110gr) semi-sweet chocolate chips
(I plan to use 6 or 8 ounces next time, but that was all I had left) - 2 ounces raspberry jam (or so)
Instructions:
- Preheat oven to 400 F.
- Line a 12 well muffin tin with paper muffin liners. Spray liners lightly with cooking spray.
(With the addition of 100 - In a stand mixer, beat the butter and sugar until fluffy.
- Whisk together the eggs in a small bowl, then add them to the mixer, beating all together until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, salt and ground nuts.
- Fold the dry ingredients gently into the wet. You will end up with a thick fluffy batter.
- Fill the paper muffin liners with about half the batter.
- Place one rounded large cookie scoop of batter in each well.
- Using a spoon or your fingers dipped in water, press a teaspoon-sized hole in each scoop of batter.
- Fill with a teaspoon of raspberry jam.
- Place a second cookie scoop of batter on top.
(I spread tried to spread the top scoop out to the edges of the liner, but you might not need to.)
- Bake for about 20 minutes or until you can smell them and the tops look dry.
- Optionally sprinkle with a little powdered sugar.
Carole's Notes:
We liked them! You could definitely taste the cinnamon, and some of the bites had raspberry. The top had a nice thin crusty part.The recipe is lightly adapted from https://www.helvetickitchen.com/recipes/2017/5/26/st-galler-klostermuffins
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