Yield: 12 servings
|¼ cup||All purpose flour|
|2 tablespoons||Brown sugar|
|2 \N||Squares Bakers semi-sweet|
|\N \N||Chocolate, chopped|
|2 tablespoons||Instant coffee granules|
|½ cup||Hot water|
|2½ cup||All purpose flour|
|1 tablespoon||Baking powder|
|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.