Ingredients

• 3/4 c bittersweet choc chips
• 1/2 c trans free margarine
• 1/2 c splenda
• 1/2 c unsweetened cocoa powder, sifted
• 3 lg eggs
• 1/2 c raspberries

Directions

1. at oven to 375.

2. Line muffin tin with liners.

3. Heat chocolate and margarine and mix.

4. Mix everything except raspberries into a batter.

5. Scoop into muffin tins equally and press 3 raspberries into each.

6. Bake, turning once til thin crust forms on top 12-15min.

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