1 tablespoon of butter
58g semi-sweet chocolate, chopped
⅓ cup of unsweetened apple juice
½ cup seedless raspberry jam
Half a cup of brown sugar
1 large egg
1 egg white
1 teaspoon of vanilla extract
¾ cup of white flour
Half a cup of walnuts, chopped
How to prepare
In a glass, melt the butter and chocolate in the microwave, stirring once, until melted and smooth, about a minute. Stir in apple juice, jam and sugar until well mixed.
Slightly beat the egg with the egg white and vanilla, stir with the chocolate mixture, gently stir in the flour and walnuts.
Grease a small muffin pan, spoon the batter into the pan, and fill it to the top.
Bake in a 175°C oven, until a fork inserted in the middle, comes out clean, about 10-12 minutes.
Cool them in the tray for 5 minutes, transfer them to a cooling net to cool completely, repeat the process with the remaining dough.