2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
6 oz. sweet cooking chocolate, coarsely chopped
1/2 c. coarsely chopped pistachios
1 c. milk
1/2 c. butter, melted
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg, slightly beaten
1/3 c. seedless raspberry jam

Heat oven to 375 degrees. Line 10 jumbo muffin cups with paper baking cups or grease bottoms only.

In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well. Reserve 1/3 cup of the largest pieces of the chocolate. Reserve 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients.

In small bowl, combine milk, butter, lemon peel, vanilla and egg; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

Fill each muffin cup with 2 heaping tablespoons of batter. Spoon teaspoon of the jam in center of batter in each cup. Spoon about 1 heaping tablespoon of the remaining batter over the jam in each cup. Top each with the reserved chopped chocolate and pistachios. Bake for 20 to 25 minutes or until tests done.