1/2 cup margarine, softened
3/4 cup white sugar
2 eggs, beaten
1 cup raspberry preserves
1 cup chopped pecans
1 (3 ounce) package instant vanilla pudding mix
8 ounces image cracker crumbs
2 tablespoons milk
1 teaspoon instant espresso powder
1 cup white chocolate chips
Preheat the oven to 375 degrees F (190 degrees C).
Mini muffin muffin liners or joint flours are fun to have for mini muffins.
In a large mixing bowl, cream together margarine, sugar, eggs, raspberry preserves, pecans and pudding, until light and fluffy. Mix in espresso powder and chocolate chips. Pour batter into prepared liners to about 1/4 inch thick, filling very well. Sprinkle tops with remaining berries and pressing chocolate slightly into the bottom of each muffin.
Bake in preheated oven for 20 minutes, or until lightly browned. Cool completely in pan.
⭐ ⭐ ⭐ ⭐ ⭐