Cappuccino cream muffins with chocolate ripple
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Brown sugar, lightly packed |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Butter or margarine |
| 2 | Squares semisweet chocolate, chopped | |
| 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 |
| ⅓ | cup | Butter or margarine, melted |
| 1 | Square semisweet chocolate, melted, optional | |
Directions
CHOCOLATE RIPPLE
BATTER
Grease muffin cups or line with paper baking cups.
Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.
Formatted for MasterCook by Mardi Desjardins July 7, 1997.
Recipe by: Robin Hood Flour Baking Festival 1993 Posted to MC-Recipe Digest V1 #661 by Mardi Desjardins <amdesjar@...> on Jul 8, 1997