astray recipes: Muffins ( cappuccino cream )

Categories: Muffins
Yield: 12 servings

Measure	Ingredient
¼ cup	All purpose flour
2 tablespoons	Brown sugar
1 teaspoon	Cinnamon
2 tablespoons	Margarine
2	Squares Bakers semi-sweet
	Chocolate, chopped
	Batter
2 tablespoons	Instant coffee granules
½ cup	Hot water
2½ cup	All purpose flour
½ cup	Sugar
1 tablespoon	Baking powder
1 teaspoon	Cinnamon
½ teaspoon	Salt
2	Eggs
1 cup	Sour cream
	Or, unflavored 2% yogurt
⅓ cup	Margarine, melted
1	Square Bakers semi-sweet
	Chocolate, melted

CHOCOLATE RIPPLE

Prepare large muffin cups. Preheat oven to 400 F.

Chocolate Ripple Mix: Mix flour, sugar and cinnamon in large bowl.

Cut in butter with pastry blender or two knives, until mixture resembles fine crumbs. Stir in chopped chocolate and set aside.

Batter:Dissolve instant coffee in hot water; cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat together eggs, sour cream, melted margarine and coffee. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff.

Spoon half of the batter into the muffin cups. Spoon heaping tablespoon of ripple mixture over top. Top with remaining batter.

Bake at 400 F for 20-25 minutes or until firm to the touch. Cool in pan 5 minutes, remove and cool on rack.

Drizzle with melted chocolate if desired. Store in air tight container.

Source: Robin Hood Baking Festival 1993 Recipes Booklet.

muffins ( cappuccino cream )