Ingredients

2 cups all-purpose flour
1⁄2 cup sugar2 teaspoons baking powder
1⁄2 teaspoon baking soda6 ounces semisweet chocolate, finely chopped1 egg2 tablespoons butter, melted
1⁄2 cup buttermilk1 cup Heidi’s Raspberry Red Chile Jam, or other raspberry jam
mixed with 1 teaspoon of red chile powder
Finely chopped pecans, for sprinkling 



Instructions


1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan or use paper liners.

2. Blend the flour, sugar, baking powder, baking soda, and chocolate in a large bowl. Beat the egg,          butter, and buttermilk in a separate bowl until smooth. Pour the egg mixture into the dry                      ingredients and blend well. Add the raspberry jam, gently folding it into the batter.

3. Spoon the batter into the muffin cups, filling them about three-quarters full. Sprinkle the muffins        with the pecans and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes        out clean.

4. Cool the pan on a rack and serve the muffins warm.