Cappuccino cream muffins

Yield: 12 servings

Measure Ingredient
¼ cup All purpose flour
2 tablespoons Brown sugar
1 teaspoon Cinnamon
2 tablespoons Margarine
2 \N Squares Bakers semi-sweet
\N \N Chocolate, chopped
\N \N 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 eaches Eggs
1 cup Sour cream
\N \N Or, unflavored 2% yogurt
⅓ cup Margarine, melted
1 \N Square Bakers semi-sweet
\N \N Chocolate, melted


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.

Submitted By BARBARA BOUCHARD On 11-04-94

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