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Title: Cappuccino Cream Muffins with Chocolate Ripple Categories: Breads, Muffins Yield: 12 Servings ------------------------------CHOCOLATE RIPPLE------------------------------ 1/4 c All-purpose flour 2 tb Brown sugar, lightly packed 1 ts Cinnamon 2 tb Butter or margarine 2 Squares semisweet chocolate, -chopped -----------------------------------BATTER----------------------------------- 2 tb Instant coffee granules 1/2 c Hot water 2 1/2 c All-purpose flour 1/2 c Sugar 1 tb Baking powder 1 ts Cinnamon 1/2 ts Salt 2 Eggs 1 c Sour cream 1/3 c Butter or margarine, melted 1 Square semisweet chocolate, -melted, optional 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 |