How to make it

  • Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
  • Heat chocolate, margarine and milk in a saucepan over low heat until melted, stirring. Remove from heat.
  • Mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
  • Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.

Reviews & Comments 7

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  • GranolaGirl 8 years ago
    Sounds like a winner.....going to try this one soon!
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  • lexielulurock 8 years ago
    These are delish! I am surprised that this is gluten free. We thank you soooo much.

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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 85.5
    Total Fat: 5.7 g
    Cholesterol: 17.8 mg
    Sodium: 34.0 mg
    Total Carbs: 10.7 g
    Dietary Fiber: 2.2 g
    Protein: 2.5 g
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  • peetabear 11 years ago
    this sounds goood.. I can't have chocolate but I should beable to substitute carob.. thank you
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  • nanny 11 years ago
    I am on my way to the fruit stand.Was looking for something for my girlfriend and I for tomorrow with dinner.Perfect
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  • crystalwaters 11 years ago
    Chocolate and raspberry ... somebody get me a tissue, I'm droolin' here! :-)
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  • shirleyoma 11 years ago
    Oh this sounds decadent for sure! yummmmm
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